Description
This Chicken Fettuccine Alfredo is creamy, cheesy, and loaded with tender, juicy chicken breast. Coated in a rich Parmesan cream sauce, this classic Italian-American comfort food is perfect for a weeknight dinner or a special occasion. Ready in just 30 minutes, it’s an easy, satisfying dish that the whole family will love!
Ingredients
Units
Scale
For the Chicken:
- 500 g (1 lb) boneless, skinless chicken breasts (or thighs)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter
For the Alfredo Sauce:
- 400 g (14 oz) fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups (375 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/2 cup (120 ml) pasta water (reserved from cooking the pasta)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
- Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
2. Cook the chicken:
- Season the chicken with garlic powder, Italian seasoning, salt, and pepper.
- In a large skillet over medium-high heat, heat the olive oil.
- Cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through (internal temp should be 75°C/165°F).
- Remove the chicken, let it rest for 5 minutes, then slice into strips.
3. Make the Alfredo sauce:
- In the same skillet, reduce heat to medium and melt the butter.
- Add minced garlic and cook until fragrant (about 1 minute).
- Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
- Add the Parmesan cheese and stir until melted and smooth.
4. Combine everything:
- Add the cooked pasta and sliced chicken to the sauce, tossing to coat evenly.
- If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Season with salt and pepper to taste.
5. Serve:
- Garnish with freshly chopped parsley and extra Parmesan cheese.
- Serve hot with garlic bread or a simple side salad.
Notes
- Use freshly grated Parmesan for the best flavor and smoothest texture.
- Substitute half-and-half or whole milk for a lighter sauce (though it won’t be as creamy).
- Add steamed broccoli or sautéed mushrooms for extra veggies.