Chicken Fettuccini Alfredo
Indulge in the creamy decadence of homemade Chicken Fettuccini Alfredo, a classic Italian-American dish that’s perfect for a cozy dinner or special occasion. Tender slices of pan-seared chicken rest atop silky fettuccini pasta, all coated in a rich, garlicky Parmesan Alfredo sauce that’s made from scratch. This recipe combines the savory flavors of butter, heavy cream, and fresh garlic, enhanced by the nuttiness of perfectly melted Parmesan cheese. With just 40 minutes from start to finish, this easy-to-follow recipe ensures restaurant-quality results in your own kitchen. Garnished with a sprinkle of chopped parsley for a touch of freshness, this comforting dish is best enjoyed straight off the stovetop, making it an irresistible crowd-pleaser for family meals or dinner parties. Your search for the best Chicken Fettuccini Alfredo recipe ends here!
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 pieces Chicken breasts
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 4 tbsp Butter (unsalted)
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese (grated)
- 3 Garlic cloves (minced)
- 2 tbsp Italian parsley (chopped, optional)
- 6 quarts Water
Instructions
Bring 6 quarts of water to a rolling boil in a large pot. Add a pinch of salt, and cook the fettuccini pasta according to the package instructions (typically 10-12 minutes) until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, sear the chicken breasts for 4-5 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let them rest for 5 minutes before slicing into thin strips.
In the same skillet over medium heat, melt 4 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Slowly pour in the heavy cream, stirring continuously. Cook for 2-3 minutes until the cream is warmed through.
Gradually add the grated Parmesan cheese to the skillet, stirring constantly, until melted and the sauce thickens. If the sauce becomes too thick, thin it out with the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Add the cooked and drained fettuccini pasta to the skillet, tossing to coat the noodles thoroughly in the Alfredo sauce.
Top the pasta with the sliced chicken breasts. Garnish with chopped Italian parsley (optional) for a pop of color and freshness.
Serve the Chicken Fettuccini Alfredo immediately while hot. Enjoy!
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.3 g | 449% | |
| Saturated Fat | 197.9 g | 990% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 8406 mg | 365% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.2 g | ||
| Protein | 261.2 g | 522% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 4369 mg | 336% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 613 mg | 13% | |
*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.
