Description
Classic Chicken Alfredo Pasta recipe featuring tender chicken breasts served over perfectly cooked fettuccine tossed in a rich, creamy, cheesy Alfredo sauce made from butter, garlic, heavy cream, and Parmesan cheese. This easy method ensures a perfectly balanced, restaurant-quality dish that you can prepare in under 30 minutes for a comforting, indulgent dinner.
Ingredients
Scale
Pasta
- 8 ounces dried fettuccine pasta
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil
- 1 tablespoon butter (from the 8 tablespoons total), for cooking chicken
Alfredo Sauce
- 7 tablespoons European-style unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
- 1/4 teaspoon freshly grated nutmeg
Garnish
- Coarsely chopped fresh parsley leaves, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. This ensures proper seasoning and improves browning.
- Heat the oil: In a large frying pan with straight sides (avoid nonstick), heat 2 tablespoons canola oil over medium-high heat until shimmering, about 2 to 3 minutes.
- Cook the chicken: Swirl the pan to distribute the oil. Add the chicken breasts and leave them undisturbed for 5 to 7 minutes until the bottoms are golden brown and release easily. Flip and cook for another 5 to 7 minutes. Add 1 tablespoon butter between the chicken breasts, swirl the pan to melt and coat the chicken. Cook until internal temperature reaches 165°F.
- Rest and slice the chicken: Transfer chicken to a plate or cutting board and let rest for 3 minutes to retain juices. Then slice into 1/2-inch thick pieces. Cover with foil to keep warm.
- Melt butter and sauté garlic: Using the same pan, melt remaining 7 tablespoons butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn.
- Make the Alfredo sauce: Whisk in heavy cream, Parmesan cheese, nutmeg, remaining salt (1/4 teaspoon), and pepper (1/4 teaspoon). Simmer gently for 3 to 4 minutes until sauce thickens slightly. If too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.
- Toss pasta in sauce: Add drained fettuccine to the sauce and toss until evenly coated with creamy Alfredo sauce.
- Serve: Divide pasta among bowls. Top with sliced chicken. Garnish with coarsely chopped fresh parsley, additional Parmesan cheese, and freshly ground black pepper if desired.
Notes
- Use a pan with straight sides rather than nonstick for better searing of the chicken.
- Reserving pasta water helps adjust the sauce consistency without diluting flavor.
- Allowing chicken to rest after cooking ensures juicy, tender meat.
- Freshly grated nutmeg adds subtle warmth to the Alfredo sauce.
- Choose European-style butter for a richer, creamier sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 917
- Sugar: 3.4 g
- Sodium: 715 mg
- Fat: 61.1 g
- Saturated Fat: 32.7 g
- Unsaturated Fat: 28.4 g
- Trans Fat: 0 g
- Carbohydrates: 45.3 g
- Fiber: 2.0 g
- Protein: 45.9 g
- Cholesterol: 214 mg
