Chicken Fettuccine Alfredo
Indulge in the creamy, garlicky goodness of Chicken Fettuccine Alfredo—a timeless Italian-American classic perfect for a cozy dinner at home. Tender, golden-seared chicken breasts are nestled atop silky fettuccine pasta, all tossed in a rich, velvety Alfredo sauce made with heavy cream, garlic, butter, and freshly grated Parmesan cheese. With a sprinkle of fresh parsley for a burst of color and flavor, this dish combines simplicity and elegance in every bite. Ready in just 45 minutes, this easy-to-follow recipe promises restaurant-quality comfort food right from your own kitchen. Whether you’re hosting a special occasion or craving a hearty weeknight meal, Chicken Fettuccine Alfredo is sure to impress. Keywords: creamy Alfredo sauce, chicken pasta recipe, Italian dinner, comfort food, easy fettuccine dish.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1.5 cups heavy cream
- 3 pieces garlic cloves
- 1 cup grated Parmesan cheese
- 12 ounces fettuccine pasta
- 2 tablespoons fresh parsley
- 4 quarts water
- 1 tablespoon extra salt for pasta water
Instructions
Place a large pot on the stove and fill it with 4 quarts of water. Add 1 tablespoon of salt to the water and bring it to a boil over high heat.
Meanwhile, season the chicken breasts with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the pan and set aside to rest.
In the same skillet, add 4 tablespoons of unsalted butter. Once melted, add 3 minced garlic cloves and sauté for 1 minute until fragrant.
Pour in 1.5 cups of heavy cream, stirring well to combine with the garlic butter. Let the cream simmer gently for 3-4 minutes until slightly thickened.
Gradually stir in 1 cup of grated Parmesan cheese, whisking continuously until the cheese is completely melted and the sauce is smooth and creamy.
Once the water in the pot is boiling, add 12 ounces of fettuccine pasta and cook according to the package instructions until al dente, stirring occasionally to prevent sticking.
While the pasta is cooking, slice the rested chicken breasts into thin strips or bite-sized pieces.
After the pasta is cooked, reserve 1 cup of pasta water and then drain the pasta. Add the cooked fettuccine to the skillet with the Alfredo sauce.
Toss the pasta in the sauce to coat thoroughly, adding reserved pasta water as needed to reach desired sauce consistency.
Add the sliced chicken to the skillet and gently fold into the pasta and sauce.
Serve the chicken fettuccine Alfredo hot, garnished with 2 tablespoons of chopped fresh parsley.
Nutrition Facts
Calories |
3989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 9668 mg | 420% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.2 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1188 mg | 91% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
