Description
This classic Chicken Alfredo recipe features tender, juicy chicken breasts cooked to perfection and served over al dente fettuccine pasta coated in a rich, creamy Parmesan Alfredo sauce. The sauce is made with butter, garlic, heavy cream, and freshly grated Parmigiano Reggiano cheese, creating a luscious, comforting dish perfect for a satisfying dinner.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts (approx. 3 chicken breasts)
- 2 teaspoon Italian seasoning
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon paprika
- 6 tablespoon butter, salted or unsalted, divided
- 2 tablespoon olive oil
Sauce
- 2-3 cloves garlic, minced
- 1-2 tablespoon all-purpose flour (optional, for thickening)
- 2 cups heavy whipping cream
- 1 cup Parmigiano Reggiano, freshly grated
Pasta
- 8 ounces fettuccine pasta, cooked to al dente
Instructions
- Pound the chicken: Place the chicken breasts between two sheets of plastic wrap on a cutting board. Pound the thick side with a meat mallet until it matches the thin side’s thickness. This step is optional if baking the chicken.
- Season the chicken: Remove plastic wrap, pat chicken dry with paper towels, then season both sides with Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, and paprika.
- Cook the chicken: In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Swirl to combine, then add chicken. Cook undisturbed for 5-6 minutes until bottom is golden brown.
- Flip and finish cooking: Flip chicken and cook until internal temperature reaches 160-165 ℉ measured by a digital thermometer. Remove chicken, cover with foil, and let rest.
- Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add fettuccine and cook for 8-10 minutes until al dente. Reserve 1-2 cups pasta water and drain the rest.
- Melt butter and add garlic: In the same skillet, melt remaining butter over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Optionally, deglaze skillet with a splash of dry white wine before adding garlic.
- Make roux (optional): For a thicker sauce, whisk 1-2 tablespoons flour with ½ teaspoon salt and ½ teaspoon black pepper into melted butter. Continuously whisk until light golden.
- Add heavy cream: Slowly stir in the heavy cream while whisking continuously. Simmer gently on low heat for 3-4 minutes.
- Add Parmesan cheese: Stir in freshly grated Parmigiano Reggiano until melted and sauce is smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to thin as desired.
- Toss pasta in sauce: Add drained fettuccine to skillet and toss to coat evenly. Adjust seasoning with salt and black pepper to taste.
- Slice chicken and serve: Slice rested chicken into thin strips and serve atop the pasta. Garnish with fresh chopped parsley, extra Parmesan, a splash of lemon juice, and black pepper if desired.
Notes
- Chicken can be substituted with boneless, skinless chicken thighs or other proteins like Italian sausage, crispy bacon, pancetta, or salmon.
- Try alternative seasonings such as onion or garlic powder, Cajun seasoning, or homemade ranch seasoning for different flavor profiles.
- Omit flour for a thinner Alfredo sauce; it will thicken naturally when mixed with pasta starch.
- For a lighter sauce, replace heavy cream with half-and-half or a 1:1 mix of heavy cream and whole milk.
- Use Pecorino Romano cheese instead of Parmigiano Reggiano for a saltier, sharper flavor; add goat cheese or feta for a tangy finish.
- Add vegetables like thawed frozen peas or blanched broccoli for extra nutrition and color.
- Cook chicken to 160 ℉ and let rest to avoid dryness; it will continue cooking slightly during rest.
- Reserve pasta cooking water to adjust sauce consistency—it contains starch that helps stabilize and enhance the sauce.
- For baking the chicken instead of pan-frying: preheat oven to 425 ℉ and bake chicken for 20-25 minutes until internal temperature reaches 160-165 ℉.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 670 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 160 mg
