Easy Fettuccine Alfredo with Chicken
Indulge in the ultimate comfort food with this Easy Fettuccine Alfredo with Chicken, a creamy, dreamy classic that comes together in just 35 minutes! Perfectly golden, pan-seared chicken breasts provide a hearty, protein-packed topping for tender fettuccine pasta swirled in a rich, velvety Alfredo sauce made from real Parmesan cheese, heavy cream, and a hint of garlic. This one-pan dish is a crowd-pleasing favorite, combining simple ingredients with restaurant-quality flavors. Whether you're whipping up a quick weeknight dinner or impressing dinner guests, this recipe is a stress-free way to bring bold flavor to the table. Garnish with fresh parsley for a pop of color and serve piping hot for the ultimate indulgence in homemade Italian cuisine.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1.5 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 2 cloves minced garlic
- 2 tbsp parsley (optional, for garnish)
- 4 quarts water (for boiling pasta)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt to the water and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season both sides of the chicken breasts with salt, black pepper, and garlic powder.
In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side, or until the chicken is golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into thin strips.
In the same skillet, reduce the heat to low and add the butter. Once the butter has melted, stir in the minced garlic and cook for 1 minute, or until fragrant.
Pour the heavy cream into the skillet and stir. Bring the mixture to a gentle simmer, then gradually whisk in the grated Parmesan cheese. Stir until the cheese has fully melted and the sauce is smooth.
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta until it is fully coated in the creamy sauce. If the sauce is too thick, use the reserved pasta water to thin it out, one tablespoon at a time.
Divide the Alfredo pasta among serving plates and top each plate with sliced chicken. Garnish with chopped parsley, if desired.
Serve immediately and enjoy your Easy Fettuccine Alfredo with Chicken!
Nutrition Facts
Calories |
4147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.2 g | ||
| Protein | 199.2 g | 398% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1382 mg | 106% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 952 mg | 20% | |
*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.
