Description
A creamy and comforting Chicken Fettuccine Alfredo recipe featuring tender pan-seared chicken breast combined with rich homemade Alfredo sauce and perfectly cooked fettuccine pasta. This classic Italian-American dish is easy to prepare and perfect for a satisfying weeknight dinner.
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
Instructions
- Cook the Chicken: Pat the chicken breasts dry with paper towels and season both sides evenly with garlic powder, Italian seasoning, salt, and pepper to taste.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for 4-5 minutes per side until the chicken is golden brown and 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 retain juices. Then slice the chicken into strips.
- 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, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Make the Alfredo Sauce: In the same skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream and Simmer: Pour in the heavy cream and reduce heat to low-medium. Let it simmer gently for 3-4 minutes to thicken slightly, stirring occasionally.
- Incorporate Cheeses: Gradually stir in the grated Parmesan and shredded mozzarella cheese until fully melted and smooth. Season the sauce with salt, pepper, and nutmeg (if using). If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine Pasta and Chicken: Toss the cooked fettuccine into the Alfredo sauce in the skillet, mixing well to coat the pasta. Add the sliced chicken on top and gently mix together.
- Serve: Plate the creamy chicken fettuccine Alfredo, garnish with freshly chopped parsley, and serve warm immediately for best taste.
Notes
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Do not overcook the chicken breasts to keep them juicy and tender.
- Reserved pasta water helps adjust the sauce thickness and helps it cling to the pasta.
- You can substitute chicken breasts with chicken thighs for a richer flavor.
- Nutmeg is optional but adds a subtle depth to the Alfredo sauce.
