Chicken Fettuccine Alfredo
A rich and creamy Chicken Fettuccine Alfredo that is quick to prepare and perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 2 large large chicken breasts (about 1 pound total) Boneless, skinless.
- 16 ounces fettuccine noodles Can substitute with tagliatelle or linguine.
- ½ cup unsalted butter For the sauce.
- 2 cups heavy cream Can substitute with half-and-half mixed with flour for a lighter sauce.
- 2 cups freshly grated Parmesan cheese Use freshly grated for best results; avoid pre-grated.
- 2 cloves garlic, minced For flavor in the sauce.
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper, fresh ground For seasoning.
- 1 teaspoon dried Italian seasoning Adding flavor to the chicken.
- Olive oil Olive oil (for searing) Used to cook chicken.
Instructions
Preparation
- Pat the chicken breasts dry. Rub with olive oil, then season evenly with salt, pepper, and Italian seasoning.
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente (about 1-2 minutes less than package instructions). Reserve 1 cup of pasta water, then drain.
Cooking Chicken
- Heat a large skillet over medium-high heat with a splash of olive oil. Sear chicken for 5-7 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest for 5-7 minutes before slicing.
Making the Alfredo Sauce
- In the same skillet over medium heat, melt the butter. Add minced garlic and sauté for 30-45 seconds until fragrant (do not brown).
- Pour in heavy cream and bring to a gentle simmer. Reduce heat slightly and whisk in freshly grated Parmesan until smooth.
- Season with a pinch of salt and black pepper to taste. If the sauce seems too thick, whisk in reserved pasta water a few tablespoons at a time until desired consistency.
Combining & Serving
- Add drained fettuccine to the sauce and toss to coat evenly.
- Slice the rested chicken and either toss it in or arrange on top of the pasta. Serve hot.
Notes
For the best flavor, use freshly grated cheese and avoid pre-grated. Pair with a crisp salad or garlic-roasted vegetables for a complete meal. Store leftovers in an airtight container for 3-4 days.