5.0 from 21 votes
Chicken Alfredo
Homemade Chicken Alfredo is the perfect dinner! The seasoned, pan-fried chicken breasts with a homemade alfredo sauce piled on a bed of fettucine noodles.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 909 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
Pasta
- 16 ounces dry fettuccine pasta
Chicken
- 1 pound boneless skinless chicken breasts, pounded evenly
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 Tablespoon olive oil
Alfredo Sauce
- ½ cup. butter cut into large cubes or slices
- 2 cups. heavy whipping cream
- 4 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup grated Parmesan cheese
Instructions
Pasta
- Prepare the fettuccine noodles according to package directions. Reserve ½ cup of the cooking water, then drain and set aside.
Cup of Yum
Chicken
- Season the chicken breasts on each side with salt, pepper and Italian Seasoning.
- Add olive oil to a large nonstick skillet over medium-high heat. When the oil is shimmering it is hot enough to add the chicken to the skillet. Swirl the olive oil around the skillet.
- Add chicken to the skillet and cook, undisturbed, for 5-7 minutes, until the bottom is golden brown. Flip over and cook for another 5-7 minutes or until the internal temperature is 165 degrees Fahrenheit.
- Remove chicken from skillet to cutting board, tent with foil and let rest while you prepare the Alfredo sauce.
Alfredo Sauce
- Add the butter cream to the same skillet over medium-low heat. Whisk until butter is completely melted.
- Add the minced garlic, garlic powder, Italian seasoning, salt and pepper to the skillet and whisk until combined.
- Bring to a gentle simmer, making sure not to boil and cook 3-4 minutes or until it starts to thicken. Whisk constantly.
- Stir in Parmesan cheese and whisk until melted.
To Serve
- Take sauce off the heat. Add cooked fettuccine noodles to sauce and toss to combine.
- Slice chicken and add to the top of the fettuccine.
- Garnish with parsley, additional Parmesan and black pepper if desired.
Notes
- Use a meat mallet to pound the chicken to an even thickness. This will tenderize the chicken and will help ensure it cooks evenly.
- Not sure your chicken is done? Use a meat thermometer to measure the internal temperature. It should be 165°F.
- Using the same skillet to cook the chicken and sauce not only helps with clean-up, but it helps add flavor! After you cook the chicken, there will be browned bits on the bottom of the pan, making the Alfredo sauce even more flavorful.
- Keep the leftovers in an airtight container in the refrigerator. They will keep well for two to three days. Sometimes the sauce will thicken up, so add some milk, half and half, or heavy cream to thin it when you reheat it.
Nutrition Information
Calories
909kcal
(45%)
Carbohydrates
58g
(19%)
Protein
35g
(70%)
Fat
60g
(92%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
277mg
(92%)
Sodium
917mg
(38%)
Potassium
570mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1876IU
(38%)
Vitamin C
2mg
(2%)
Calcium
284mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 909
% Daily Value*
| Calories | 909kcal | 45% |
| Carbohydrates | 58g | 19% |
| Protein | 35g | 70% |
| Fat | 60g | 92% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 277mg | 92% |
| Sodium | 917mg | 38% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1876IU | 38% |
| Vitamin C | 2mg | 2% |
| Calcium | 284mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.