Chicken Alfredo
This creamy, indulgent Chicken Alfredo features tender chicken breast in a rich, velvety Parmesan sauce tossed with fettuccine pasta. It's a restaurant-quality dish that comes together in under 30 minutes, making it perfect for busy weeknights or special occasions.
Equipment
- Large pot For boiling pasta
- Large skillet 12-inch preferred
- Tongs
- Meat thermometer Optional but recommended
Ingredients
For the Pasta
- 1 pound fettuccine pasta 450g
- 1 tablespoon salt For pasta water
For the Chicken
- 1.5 pounds boneless skinless chicken breasts 680g, pounded to even thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper Freshly ground
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Alfredo Sauce
- 4 tablespoons unsalted butter 56g
- 4 cloves garlic Minced
- 2 cups heavy cream 480ml
- 1.5 cups freshly grated Parmesan cheese 150g, plus more for serving
- 1/4 teaspoon nutmeg Freshly grated, optional
- salt and pepper To taste
For Garnish
- 2 tablespoons fresh parsley Chopped
- extra Parmesan cheese For serving
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook chicken 6-7 minutes per side until golden and internal temperature reaches 165°F.
- Remove chicken from skillet and let rest on a cutting board. Slice into strips when ready to serve.
- In the same skillet over medium heat, melt butter and sauté minced garlic for 1 minute until fragrant but not browned.
- Add heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. Add nutmeg if using, and season with salt and pepper to taste.
- Add drained pasta to the sauce and toss to coat, adding reserved pasta water as needed to achieve desired consistency.
- Plate the pasta, top with sliced chicken, garnish with fresh parsley and extra Parmesan, and serve immediately.
Notes
- Use freshly grated Parmesan cheese from a block for the best flavor and texture. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Don't skip reserving pasta water - the starchy water helps create a silky sauce that clings to the noodles perfectly.
- Pound chicken breasts to even thickness (about 3/4 inch) for uniform cooking and juicier results.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be thinner.
- Add vegetables like broccoli, peas, or spinach during the last few minutes of cooking for a complete one-pan meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore creaminess.
- To prevent the sauce from breaking, keep heat on low when adding cheese and avoid boiling once cheese is added.
- For extra flavor, use the chicken drippings left in the skillet as the base for your sauce instead of discarding them.
- Make it spicy by adding 1/4 teaspoon red pepper flakes to the sauce while it simmers.
- This dish is best served immediately as the sauce thickens considerably as it cools.
Nutrition
Serving: 1ServingCalories: 890kcalCarbohydrates: 58gProtein: 48gFat: 52gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 245mgSodium: 820mgPotassium: 680mgFiber: 3gSugar: 3gVitamin A: 35IUVitamin C: 4mgCalcium: 45mgIron: 15mg
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