Description
This creamy, indulgent Chicken Alfredo features tender, seasoned chicken breast served atop fettuccine pasta smothered in a rich, velvety Parmesan cream sauce. Ready in just 30 minutes, this classic Italian-American dish is perfect for busy weeknights or special occasions, combining simple ingredients into a luxurious, restaurant-quality meal.
Ingredients
For the Pasta
- 1 pound fettuccine pasta (450g)
- 1 tablespoon salt (for pasta water)
For the Chicken
- 1.5 pounds boneless skinless chicken breasts (680g), pounded to even thickness
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Alfredo Sauce
- 4 tablespoons unsalted butter (56g)
- 4 cloves garlic, minced
- 2 cups heavy cream (480ml)
- 1.5 cups freshly grated Parmesan cheese (150g), plus more for serving
- 1/4 teaspoon freshly grated nutmeg (optional)
- Salt and pepper to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta and set aside.
- Prepare the chicken: Season the chicken breasts evenly with salt, freshly ground black pepper, and garlic powder. Heat olive oil in a large 12-inch skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, or until they are golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest on a cutting board before slicing into strips.
- Make the Alfredo sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes while stirring occasionally, allowing the sauce to thicken slightly.
- Finish the sauce: Lower the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and melted. Add freshly grated nutmeg if using, and season the sauce with salt and pepper to taste.
- Toss pasta with sauce: Add the drained fettuccine to the Alfredo sauce and toss to coat evenly. Use the reserved pasta water a little at a time to adjust the sauce to your desired consistency.
- Serve: Plate the coated pasta, top with sliced chicken strips, garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while warm and creamy.
Notes
- Pounding the chicken breasts to an even thickness helps them cook evenly.
- Reserve pasta water to thin out the sauce if it becomes too thick.
- Use freshly grated Parmesan cheese for best flavor and smoothest sauce texture.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Let chicken rest after cooking to retain juices and ensure tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
