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Chicken Fettuccine Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 83 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This creamy Chicken Fettuccine Alfredo features tender pan-seared chicken breasts combined with a rich homemade Alfredo sauce made from butter, cream cheese, and Parmesan. Served over perfectly cooked fettuccine, this classic Italian-American dish can be prepared in just 25 minutes, making it a quick yet indulgent dinner option for six.

Ingredients

Units Scale

Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1–2 Tablespoons olive oil

Pasta

  • 1 pound fettuccine
  • 1 Tablespoon salt, for the water

Alfredo Sauce

  • 1/2 cup salted butter
  • 3 ounces cream cheese
  • 1/2 teaspoon minced garlic
  • 2 cups (1 pint) heavy whipping cream or half-and-half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning (optional)
  • 3/4 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 to 3/4 cup freshly grated Parmesan cheese, plus more if desired

Garnish

  • Fresh parsley, chopped (optional)

Instructions

  1. Prepare Chicken Seasoning: Pound the chicken breasts to an even thickness for uniform cooking. In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Rub this seasoning all over the chicken breasts to coat evenly.
  2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 5 minutes on one side. Flip and cook an additional 3 to 5 minutes until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate, cover, and let rest while preparing the sauce. Slice the chicken into 1/4-inch strips across the grain when ready to serve.
  3. Cook Pasta: Bring a pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
  4. Make Alfredo Sauce: In a medium saucepan over low heat, melt the butter and cream cheese together until smooth. Add the minced garlic and cook for 1 minute to infuse the flavor. Whisk in the heavy cream, garlic powder, Italian seasoning (if using), salt, and pepper. Increase the heat to medium-low and bring the sauce to a gentle simmer, whisking occasionally for 5 minutes.
  5. Add Cheese & Adjust Sauce: Stir in the Parmesan cheese and continue simmering until the cheese has melted and the sauce has thickened to your preference. Add more Parmesan if you desire a thicker sauce.
  6. Combine Chicken and Pasta: Add the sliced chicken to the Alfredo sauce and toss with the cooked fettuccine until everything is well coated. If the sauce is too thick, add 1 to 2 tablespoons of the reserved pasta water to loosen it up.
  7. Serve: Let the pasta rest for a few minutes to allow the flavors to meld. Garnish with fresh parsley if desired and serve warm.

Notes

  • For a lighter sauce, substitute half-and-half for heavy cream.
  • Use freshly grated Parmesan for the best flavor and smooth texture.
  • Ensure not to overcook the chicken to keep it juicy and tender.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • This dish pairs well with a side of steamed vegetables or a fresh green salad.

Find it online: https://yumrecipesfood.com/chicken-fettuccine-alfredo-recipe/