Description
Creamy Chicken Fettuccine Alfredo features tender, seasoned chicken breasts served over silky fettuccine pasta coated in a rich, velvety Alfredo sauce made with butter, cream, garlic, and freshly grated Parmesan cheese. This elegant yet simple dish is perfect for busy weeknights or meal prepping when you want restaurant-quality results at home.
Ingredients
Scale
- 2 chicken breasts, about 6-8 ounces each
- 1 tablespoon olive oil
- salt and black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 12 ounces fettuccine pasta
- 2 tablespoons butter, unsalted for the sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, freshly grated for best results
- 1 teaspoon Italian seasoning
- 0.5 teaspoon chili flakes, optional for heat
- pasta water, as needed, reserved from cooking
- Optional toppings, fresh parsley chopped, extra Parmesan cheese, red pepper flakes for additional spice
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels, then sprinkle both sides generously with salt, pepper, paprika, garlic powder, and onion powder.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for about 1 minute until shimmering. Place the seasoned chicken breasts in the pan and cook for 6-8 minutes on the first side until golden brown.
- Finish Cooking: Flip the chicken and cook for another 6-8 minutes until the internal temperature reaches 165 degrees Fahrenheit and no pink remains inside. Remove the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Boil Salted Water: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat, about 8-10 minutes.
- Cook Pasta: Add the fettuccine to the boiling water and cook according to package directions, usually 10-12 minutes, until al dente with a slight firmness when bitten.
- Reserve and Drain: Before draining, scoop out about 0.5 cup of pasta water and set it aside in a small bowl, then drain the pasta in a colander.
- Melt Butter and Sauté Garlic: In the same skillet used for chicken, melt 2 tablespoons of butter over medium heat, then add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent browning.
- Add Cream: Slowly pour in 1 cup of heavy cream while stirring, then reduce the heat to medium-low and let it simmer gently for 2-3 minutes, stirring occasionally.
- Season the Sauce: Add salt, black pepper, Italian seasoning, and chili flakes to taste, then stir well to combine all flavors.
- Add Cheese: Gradually add the grated Parmesan cheese while stirring constantly to melt it smoothly into the cream, creating a silky sauce about 1-2 minutes, avoiding lumps.
- Combine Pasta and Sauce: Add the cooked fettuccine directly to the creamy Alfredo sauce in the skillet and toss gently but thoroughly with tongs until every strand is coated, about 1-2 minutes.
- Adjust Consistency: If the sauce feels too thick, add a splash or two of the reserved pasta water and stir until you reach the desired creamy consistency.
- Top with Chicken: Divide the fettuccine among serving plates and arrange the sliced chicken breasts on top of each portion.
- Garnish and Serve: Sprinkle with fresh chopped parsley and additional Parmesan cheese, then serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes