Classic Chicken Alfredo
A quick, creamy, and comforting dish featuring seared chicken, silky Alfredo sauce, and fettuccine.
Ingredients
Pasta
- 8 oz fettuccine pasta Can use gluten-free fettuccine if needed.
Chicken
- 2 pieces boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
Cooking Oil
- 2 tablespoons olive oil
Garlic
- 4 cloves garlic, minced Don't let it brown when sautéing.
Sauce
- 1 cup heavy cream Can substitute with half-and-half plus butter, but sauce will be lighter.
- 1 cup grated Parmesan cheese Use freshly grated for better melt and flavor.
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
- 1 tablespoon fresh parsley, chopped Optional, for garnish.
Instructions
Preparation and Cooking
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, reserving ½ cup of pasta water, then drain.
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–7 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and keep warm.
- Reduce heat to medium. If the pan is dry, add a touch more oil, then sauté the minced garlic for 30–45 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Reduce for 2–3 minutes, stirring until slightly thickened.
- Remove the pan from heat and stir in grated Parmesan until smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Slice the chicken thinly, return to the pan with drained fettuccine, and toss until everything is coated. Taste and adjust seasoning. Garnish with chopped parsley and serve immediately.
Notes
Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for 3–4 days. For freezing, cool completely and store in freezer-safe containers for up to 2 months.