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Best Chicken Fettuccine Alfredo Recipe

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This Chicken Fettuccine Alfredo is creamy, cheesy, and loaded with tender, juicy chicken breast. Coated in a rich Parmesan cream sauce, this classic Italian-American comfort food is perfect for a weeknight dinner or a special occasion. Ready in just 30 minutes, it’s an easy, satisfying dish that the whole family will love!

Ingredients

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For the Chicken:

  • 500 g (1 lb) boneless, skinless chicken breasts (or thighs)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or butter

For the Alfredo Sauce:

  • 400 g (14 oz) fettuccine pasta
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 ½ cups (375 ml) heavy cream
  • 1 cup (100 g) freshly grated Parmesan cheese
  • ½ cup (120 ml) pasta water (reserved from cooking the pasta)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta:

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
  • Reserve ½ cup of the pasta water, then drain the pasta and set it aside.

2. Cook the chicken:

  • Season the chicken with garlic powder, Italian seasoning, salt, and pepper.
  • In a large skillet over medium-high heat, heat the olive oil.
  • Cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through (internal temp should be 75°C/165°F).
  • Remove the chicken, let it rest for 5 minutes, then slice into strips.

3. Make the Alfredo sauce:

  • In the same skillet, reduce heat to medium and melt the butter.
  • Add minced garlic and cook until fragrant (about 1 minute).
  • Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
  • Add the Parmesan cheese and stir until melted and smooth.

4. Combine everything:

  • Add the cooked pasta and sliced chicken to the sauce, tossing to coat evenly.
  • If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
  • Season with salt and pepper to taste.

5. Serve:

  • Garnish with freshly chopped parsley and extra Parmesan cheese.
  • Serve hot with garlic bread or a simple side salad.

Notes

  • Use freshly grated Parmesan for the best flavor and smoothest texture.
  • Substitute half-and-half or whole milk for a lighter sauce (though it won’t be as creamy).
  • Add steamed broccoli or sautéed mushrooms for extra veggies.

Find it online: https://ukfinda.com/best-chicken-fettuccine-alfredo-recipe/