Description
Classic Chicken Alfredo is a creamy, comforting Italian-American pasta dish featuring tender pan-seared chicken breasts atop fettuccine noodles smothered in a rich homemade Alfredo sauce made from butter, heavy cream, garlic, and freshly grated Parmesan cheese. Perfect for an indulgent weeknight dinner or special occasion, this recipe balances simple ingredients with luscious flavors and smooth textures.
Ingredients
Scale
For the Noodles
- 16 ounces dry fettuccine pasta
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
For the Sauce
- 1/2 cup butter, cut into large cubes or slices
- 2 cups heavy whipping cream
- 1 clove garlic, minced
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups freshly grated Parmesan cheese
Instructions
- Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually about 10 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta well and set aside.
- Prepare the chicken: Season the chicken breasts evenly with Italian seasoning, kosher salt, and pepper. Warm the olive oil in a large nonstick skillet over medium-high heat until shimmering, then evenly distribute it by swirling the pan.
- Cook the chicken: Add the chicken breasts to the hot pan and leave them undisturbed for 5-7 minutes, allowing a golden-brown crust to form on the bottom. Flip the chicken and add 1 tablespoon of butter between the breasts; gently swirl the pan to melt and distribute the butter. Continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and slice chicken: Transfer the cooked chicken to a cutting board and let it rest for 3 minutes to retain juices. Slice into 1/2-inch thick pieces. Tent loosely with foil to keep warm while preparing the sauce.
- Make the Alfredo sauce: Using the same skillet, reduce heat to medium-low and add the butter and heavy cream. Whisk continuously until the butter melts.
- Add seasonings: Stir in minced garlic, garlic powder, Italian seasoning, salt, and pepper, whisking until the mixture is smooth and evenly combined.
- Simmer the sauce: Bring the sauce to a gentle simmer without boiling, whisking constantly, and cook for 3-4 minutes until it begins to thicken.
- Add cheese: Gradually stir in the freshly grated Parmesan cheese until melted and the sauce becomes creamy and smooth. If the sauce thickens too much, incorporate some reserved pasta water a few tablespoons at a time to reach desired consistency.
- Combine pasta and sauce: Remove the skillet from heat and immediately toss the cooked fettuccine noodles in the Alfredo sauce until well coated.
- Serve: Divide the sauced pasta among serving bowls, top with sliced chicken breasts, and optionally garnish with chopped parsley, extra Parmesan cheese, and freshly cracked black pepper for added flavor and presentation.
Notes
- Be careful not to boil the Alfredo sauce after adding cream to avoid curdling.
- Resting the chicken allows juices to redistribute, keeping it moist and flavorful.
- Reserve some pasta cooking water to adjust sauce consistency perfectly.
- Use freshly grated Parmesan cheese rather than pre-grated for best melting and flavor.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg
