Chicken Alfredo
User Reviews
5
Chicken Alfredo
Description
This recipe begins with seasoning boneless, skinless chicken breasts with Italian seasoning, salt, and pepper before cooking them in olive oil until golden brown and fully cooked. The fettuccine pasta is boiled separately according to package instructions, reserving some cooking water. The sauce is made by melting butter in the skillet used for the chicken, then adding heavy cream, garlic, garlic powder, and seasonings. Parmesan cheese is stirred in to create a smooth, creamy sauce.
The chicken is rested before slicing and served atop the pasta dressed in Alfredo sauce. The sauce coating the noodles is rich and garlic-infused, complementing the lightly seasoned chicken. This creates a hearty main course suitable for dinner.
Use of a meat thermometer ensures chicken safety and optimal doneness. Leftovers can be stored covered in the refrigerator for up to three days; reheating may require thinning the sauce with milk or cream to restore its consistency.
Ingredients
Pasta
- 16 ounces Fettuccine pasta dry
Chicken
- 1 pound boneless skinless chicken breasts, pounded evenly
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 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 black pepper ground
- 1 cup Parmesan Cheese grated
Instructions
Pasta
- Prepare the fettuccine noodles according to package directions. Reserve ½ cup of the cooking water, then drain and set aside.
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
- Flatten chicken breasts evenly before cooking to promote tender, uniform cooking.
- Check doneness using a meat thermometer; chicken should reach 165°F internally.
- Utilizing the same skillet for sauce preparation adds flavor from cooked chicken bits and simplifies cleanup.
- Store leftovers in an airtight container in the refrigerator for two to three days and thin sauce with milk or cream when reheating if it thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 909 kcal
% 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.
User Reviews
Overall Rating
5
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