Chicken Fettuccine Alfredo
A comforting and creamy Chicken Fettuccine Alfredo made with tender chicken and a rich sauce, perfect for family dinners.
Ingredients
Pasta and Protein
- 1 lb fettuccine pasta, cooked al dente provides a hearty base
- 1 lb chicken breasts tender and juicy protein
Sauce Components
- 2 cups heavy cream adds richness and creaminess
- 2 tablespoons butter enhances flavor and richness
- 2 cloves garlic, finely minced adds aromatic flavor
- 1/2 cup Parmesan cheese creates a savory, nutty flavor
- 1/4 cup pasta water helps blend the sauce
- 1 teaspoon garlic powder boosts garlic flavor
- 1 teaspoon Italian seasoning infuses herby notes
- 2 tablespoons olive oil for sautéing the chicken
- 1/8 teaspoon red pepper flakes optional, for a bit of heat
- to taste Kosher salt and pepper for seasoning
Instructions
Preparation
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- In a skillet, heat the olive oil over medium-high heat and add the seasoned chicken breasts. Sear for 5–6 minutes on each side until cooked through.
- Remove the chicken from the skillet and let it rest.
- In a large pot, boil water and cook the fettuccine pasta until al dente, about 8-10 minutes. Reserve some pasta water before draining.
Making the Sauce
- In the same skillet, melt the butter over medium heat and add minced garlic and optional red pepper flakes. Sauté until fragrant.
- Pour in the heavy cream and let it simmer to thicken slightly.
- Stir in the Parmesan cheese until melted and season with salt and pepper.
Combine
- Add the cooked fettuccine to the sauce along with the reserved pasta water and toss to coat.
- Slice the rested chicken and arrange it on top of the pasta before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream. Store leftovers in an airtight container for up to three days.