Creamy Chicken Alfredo Pasta
A classic comfort dish featuring tender pan-seared chicken, a silky Parmesan cream sauce, and fettuccine that soaks up every bit of flavor.
Ingredients
For the Chicken
- 2 tbsp extra-virgin olive oil
- 2 pieces boneless, skinless chicken breasts (6- to 8-oz each) Pat dry before seasoning for better browning.
- to taste none Kosher salt
- to taste none Freshly ground black pepper
For the Sauce
- 2 cloves garlic, finely chopped Sauté until fragrant.
- 2 cups low-sodium chicken broth
- 2 cups whole milk Can substitute with 2% for a lighter option.
- 8 oz fettuccine Add directly to the simmering liquid.
- 2 oz Parmesan, finely grated (about 1 cup) Freshly grated works best.
- 3/4 cup heavy cream
- for serving none Fresh parsley, finely chopped
Instructions
Preparation
- Heat a large skillet over medium-high heat and add the extra-virgin olive oil.
- Pat the chicken breasts dry and season both sides with kosher salt and pepper.
- Add the chicken to the hot skillet and cook, turning occasionally, until golden and cooked through (165°F), about 8 minutes per side.
- Transfer the chicken to a cutting board, let rest for 10 minutes, then slice into strips.
Cooking
- Reduce heat to medium and add the garlic to the skillet, sauté briefly until fragrant.
- Pour in the chicken broth and whole milk, season lightly with salt and pepper, and bring to a gentle simmer.
- Add the fettuccine directly to the simmering liquid, stirring frequently for about 8 to 10 minutes until al dente.
- Stir in Parmesan and heavy cream until smooth, then cook, stirring occasionally, until the sauce thickens.
- Remove from heat, stir in the sliced chicken to warm through, and adjust seasoning.
- Garnish with parsley and serve immediately.
Notes
For a casserole-style finish, try the pasta bake twist. Store leftovers in an airtight container for 3-4 days.