Chicken Fettuccine Alfredo
A comforting and creamy chicken fettuccine alfredo that's perfect for weeknight dinners or impressing guests with its delicious flavors.
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken breast lean protein, easy to cook
- 2 tablespoons olive oil, divided adds moisture and flavor
- ½ teaspoons garlic powder enhances savory flavor
- 1 teaspoon Italian seasoning provides aromatic herbs
For the Pasta
- 8 oz fettuccine pasta offers a chewy texture
For the Sauce
- 3 tablespoons butter adds richness
- 4 cloves garlic provides depth of flavor
- 1 cup heavy cream creates a rich, creamy sauce
- 1 ½ cups fresh grated parmesan cheese adds sharp, nutty flavor
- to taste sea salt and cracked pepper for seasoning
For Garnish
- to taste fresh chopped parsley adds freshness and color
Instructions
Preparation
- Brush the chicken breasts with 1 tablespoon of olive oil and sprinkle with garlic powder and Italian seasoning. Set aside.
- Melt butter in a medium saucepan over medium-low heat. Add minced garlic and cook for 1 minute until fragrant.
Cooking Chicken
- Heat the remaining olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes on each side until it reaches 165°F. Wrap in foil and let rest for 5 minutes.
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, then drain.
Making the Sauce
- Gradually stir in heavy cream and heat just before simmering. Reduce heat to low, stir in parmesan cheese until melted. Season with salt and pepper.
- Toss fettuccine in the Alfredo sauce until well coated. Arrange sliced chicken on top.
- Garnish with additional parmesan and parsley. Serve warm.
Notes
For best results, marinate the chicken beforehand, use fresh cheese, and be cautious with garlic to avoid burning. Leftovers are great for lunch or dinner and can be stored in an airtight container in the fridge for 3-4 days.