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Chicken Fettuccine Alfredo

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This classic Chicken Fettuccine Alfredo is a creamy, decadent dish made with tender chicken, rich Alfredo sauce, and perfectly cooked fettuccine. Simple yet indulgent, it’s a favorite for weeknight dinners or special occasions!

Ingredients

Scale

For the chicken:

  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

For the Alfredo sauce:

  • 1/2 cup (115 g) unsalted butter
  • 2 cups (480 ml) heavy cream
  • 3/4 cup (75 g) grated Parmesan cheese (plus more for garnish)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt and pepper, to taste

For the pasta:

  • 12 oz (340 g) fettuccine
  • 1 tablespoon salt (for pasta water)

Optional garnish:

  • Chopped parsley
  • Cracked black pepper

Instructions

  1. Cook the chicken:
    • Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
    • Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
    • Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into thin strips.
  2. Cook the pasta:
    • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  3. Make the Alfredo sauce:
    • In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
    • Stir in the heavy cream and let it simmer gently for 2-3 minutes. Reduce the heat to low and whisk in the Parmesan cheese until melted and smooth.
    • Add nutmeg (if using) and season the sauce with salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water.
  4. Combine the pasta and sauce:
    • Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.
  5. Assemble the dish:
    • Plate the fettuccine Alfredo and top with the sliced chicken. Garnish with additional Parmesan cheese, chopped parsley, and cracked black pepper if desired.
  6. Serve:
    • Serve immediately with a side of garlic bread or a fresh salad.

Notes

  • Cheese choice: Use freshly grated Parmesan for the best flavor and creamy texture. Pre-shredded cheese may not melt as smoothly.
  • Variations: Add sautéed mushrooms, spinach, or steamed broccoli for extra flavor and nutrition.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.

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