Italian Chicken and Alfredo Sauce
Indulge in the creamy, comforting flavors of Italian Chicken and Alfredo Sauce, a hearty dish that brings classic Italian-inspired cuisine to your table. Juicy, perfectly seasoned chicken breasts are pan-seared to golden perfection and served atop tender fettuccine pasta coated in a luscious homemade Alfredo sauce. Made with real cream, garlic, and freshly grated Parmesan, this rich and velvety sauce is irresistible. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this recipe is easy enough for weeknights yet elegant enough for special occasions. Serve it piping hot with a side of crusty bread or a crisp green salad for a meal that everyone will savor. Perfect for lovers of creamy pasta and Italian comfort food, this Alfredo recipe pairs gourmet flavors with approachable simplicity.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 12 ounces fettuccine pasta
- 4 quarts water
- 2 teaspoons salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 2 teaspoons of salt and cook the fettuccine pasta according to package instructions. Drain and set aside.
Season the chicken breasts on both sides with Italian seasoning, 1 teaspoon salt, and 1 teaspoon black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside. Slice into strips before serving.
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Slowly pour in the heavy cream while stirring, then bring to a gentle simmer. Allow the cream to cook for 2-3 minutes, reducing slightly.
Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add a splash of pasta water to thin it out.
Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly.
Serve the pasta on plates topped with sliced Italian-seasoned chicken. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2175 mg | 95% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 503 mg | 11% | |
*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.
