Description
This creamy Chicken Fettuccine Alfredo is a classic Italian-American dish featuring tender, seasoned chicken breasts served over perfectly cooked fettuccine pasta tossed in a rich, homemade Alfredo sauce made from butter, garlic, heavy cream, Parmesan, and mozzarella cheese. Finished with a sprinkle of fresh parsley, this comforting meal comes together in just 40 minutes and serves four.
Ingredients
Scale
Chicken
- 2 large chicken breasts (boneless and skinless)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
Pasta
- 12 oz fettuccine pasta
- Water and salt for boiling
Alfredo Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional)
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, salt, and pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes on each side until the chicken turns golden brown and is cooked through (internal temperature of 165°F/75°C).
- Rest and Slice: Remove the chicken from the skillet and let it rest for 5 minutes to allow juices to redistribute. Then slice the chicken into thin strips for serving.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions, usually about 10-12 minutes.
- Reserve Pasta Water and Drain: Before draining the pasta, reserve 1/2 cup of the starchy pasta cooking water. Then drain the pasta thoroughly.
- Make the Alfredo Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream and Simmer: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally to thicken slightly.
- Melt the Cheeses: Gradually stir in the Parmesan and mozzarella cheeses, mixing until fully melted and creamy. Adjust sauce consistency by adding the reserved pasta water a little at a time.
- Combine Pasta and Chicken: Toss the cooked fettuccine into the Alfredo sauce to coat evenly. Add the sliced chicken and gently mix to combine all ingredients.
- Serve: Plate the creamy chicken fettuccine Alfredo, garnish with freshly chopped parsley, and serve immediately while warm.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Reserve pasta water is key for adjusting sauce consistency without thinning the flavor.
- Freshly grated Parmesan cheese yields the best flavor compared to pre-grated.
- This dish can be made gluten-free by using gluten-free pasta.
