Chicken Fettuccine Alfredo
A creamy and indulgent pasta dish featuring tender chicken and ribbon-like fettuccine in a rich Alfredo sauce, perfect for weeknights and special occasions.
Ingredients
Main Ingredients
- 2 large chicken breasts Boneless and skinless for best results.
- 16 ounces uncooked fettuccine noodles Any pasta shape can be substituted.
- ½ cup unsalted butter Used for the Alfredo sauce.
- 2 cups heavy cream Warmed slightly before adding to the sauce.
- 2 cups fresh grated Parmesan cheese Freshly grated for best melt; avoid pre-grated.
- 2 tablespoons olive oil Used for cooking the chicken.
- 2 cloves garlic Minced.
- ½ teaspoon salt Plus additional to taste.
- ½ teaspoon freshly ground black pepper Plus additional to taste.
- 1 teaspoon dried Italian seasoning
Instructions
Preparation
- Pat chicken dry and rub with olive oil, salt, pepper, and Italian seasoning.
- Heat a skillet over medium heat, add olive oil, and place chicken in the hot pan. Cook until golden and the internal temperature reaches 165°F (about 5–7 minutes per side). Remove from skillet and let rest for 5–10 minutes before slicing.
- While the chicken rests, bring a large pot of salted water to a boil and cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.
Making the Alfredo Sauce
- In a saucepan over medium-low heat, melt butter. Add minced garlic and cook for 30–45 seconds without browning.
- Whisk in warmed cream, salt, pepper, and Italian seasoning. Simmer gently until slightly thickened (2–3 minutes).
- Remove from heat and gradually whisk in grated Parmesan until the sauce is silky. If it's too thick, stir in a splash of reserved pasta water.
Combining and Serving
- Toss drained fettuccine with the Alfredo sauce in the pot or a large bowl. Add sliced chicken on top and briefly toss to combine. Adjust seasoning to taste and serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. For a lighter version, consider using half-and-half in place of heavy cream.