Chicken with Fettuccine Alfredo
Indulge in the ultimate comfort food with this creamy and decadent Chicken with Fettuccine Alfredo. Tender slices of perfectly seared chicken breast rest atop ribbons of fettuccine pasta, all coated in a luxuriously rich Alfredo sauce made from heavy cream, freshly grated Parmesan cheese, and a hint of garlic. This one-pan wonder comes together in just 40 minutes, making it an ideal solution for weeknight dinners or a special occasion meal. The sauce clings to every strand of pasta, while the juicy chicken adds protein-packed satisfaction. Garnish with a sprinkle of fresh parsley for a pop of color and flavor, and serve this irresistible dish with a side of garlic bread or a crisp green salad for a restaurant-worthy experience at home. Perfect for pasta lovers, this classic recipe will become a family favorite in no time!
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Recipe Information
Ingredients
- 16 oz Fettuccine pasta
- 2 pieces Chicken breasts, boneless and skinless
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 3 pieces Garlic cloves, minced
- 4 tbsp Unsalted butter
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta is cooking, season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-8 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, lower the heat to medium and add the minced garlic and 4 tablespoons of unsalted butter. Sauté the garlic for 1 minute or until fragrant.
Pour in the heavy cream, whisking continuously, and bring to a gentle simmer. Gradually add the parmesan cheese, stirring until the cheese is completely melted and the sauce is smooth. Season with the remaining salt and pepper to taste.
Thinly slice the rested chicken breasts.
Add the cooked fettuccine to the sauce in the skillet, tossing to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve the fettuccine Alfredo on plates, topping each portion with slices of chicken breast. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 528 mg | 41% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 313 mg | 7% | |
*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.
