Description
This Chicken Fettuccine Alfredo recipe features tender pan-seared chicken breasts served over fettuccine pasta coated in a rich and creamy homemade Alfredo sauce made from garlic, butter, heavy cream, and Parmesan cheese. Ready in just 40 minutes, this classic Italian-American dish is perfect for a satisfying weeknight dinner or a cozy weekend meal.
Ingredients
Pasta
- 8 ounces fettuccine pasta
Chicken
- 2 boneless skinless chicken breasts
- Salt (to taste)
- Black pepper (to taste)
- 2 tbsp olive oil
Alfredo Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup grated Parmesan cheese
- Salt (to taste)
- Black pepper (to taste)
Garnish
- Chopped fresh parsley
Instructions
- Cook Pasta: Boil the fettuccine pasta according to package instructions until al dente. Drain well and set aside for later use.
- Season and Cook Chicken: Season the chicken breasts with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side until cooked through and golden brown. Remove chicken from skillet and allow to rest.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning. Reduce heat to medium-low.
- Make Alfredo Sauce: Add heavy cream and butter to the skillet. Stir constantly until butter has melted and mixture is well incorporated. Let the sauce simmer gently for 2 to 3 minutes to thicken slightly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese and continue stirring until the cheese melts into the sauce and it thickens further. Season the sauce with salt and black pepper to taste.
- Slice Chicken: Slice the rested chicken breasts into thin strips for easy serving.
- Toss Pasta and Chicken in Sauce: Add the cooked fettuccine pasta to the skillet with the Alfredo sauce, tossing gently to coat the pasta thoroughly. Add the sliced chicken into the skillet and toss again to combine everything evenly.
- Rest and Thicken Sauce: Remove the skillet from heat and allow it to sit for a few minutes to let the sauce thicken to the desired consistency.
- Serve: Serve the chicken fettuccine Alfredo hot, garnished with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- For best texture, cook the pasta until just al dente to avoid it becoming mushy when tossed in sauce.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Use freshly grated Parmesan cheese rather than pre-grated for a smoother and more flavorful sauce.
- Garnish with extra Parmesan cheese or cracked black pepper if desired.
- Leftover Alfredo sauce can be stored in the refrigerator for up to 2 days and reheated gently.
