Chicken Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
1033 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Italian-American Fussion
Chicken Alfredo
Description
This recipe begins by thinly slicing boneless, skinless chicken breasts and seasoning them before searing in olive oil to achieve a browned and tender result. Garlic and shallots are briefly cooked, then combined with heavy whipping cream heated gently. Freshly grated Parmigiano Reggiano cheese is stirred in gradually to form a thick, creamy Alfredo sauce without clumping. The sauce is seasoned with salt and cracked black pepper.
Meanwhile, fettuccine pasta is cooked al dente, drained, and mixed into the sauce to coat the noodles well. The browned chicken is kept to the side and can be served on top or alongside the pasta. The dish balances the richness of the cream and cheese with the savory, seared chicken and aromatic garlic and shallots.
Tips highlighted in the notes focus on avoiding overcooking the chicken to keep it juicy, preventing cheese clumps by adding Parmesan slowly, saving pasta water to adjust sauce consistency, and reheating leftovers gently to retain creaminess. The pasta with sauce and chicken is best served freshly tossed together but can be refrigerated for up to three days. Alfredo sauce does not freeze well due to separation.
Ingredients
- 2 10-12 ounce chicken breast boneless, skinless, each
- 3 tablespoons olive oil
- 2 garlic finely minced
- 1 shallot peeled small diced
- 1 ½ cups heavy whipping cream
- 1 cup Parmigiano Reggiano cheese grated
- 1 pound Fettuccine pasta
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- pasta water
Instructions
- Carefully thinly slice the chicken breasts in half widthwise.
- Season the breasts on both sides with salt and pepper.
- Add 2 tablespoons of oil to a rondeau or large pot and heat over high heat until it lightly smokes.
- Place the chicken breast and cook for 4 to 5 minutes. Flip it over and cook over medium heat for 4 to 5 minutes or until well browned on both sides and cooked throughout. Set the chicken to the side.
- Add the garlic and shallot to the pan and the remaining 1 tablespoon of olive oil, and cook for 30 to 45 seconds.
- Pour in the whipped cream and cook over medium heat for just 2 to 3 minutes to heat it up. Next, stir in the cheese until thoroughly combined and thick over low to medium heat, which takes about 3 to 4 minutes. Season with salt and pepper and set it to the side.
- Add the pasta to a large pot of boiling salted water and cook the pasta according to the package. Be sure to stir occasionally.
- Drain the pasta and add it to the pan with the sauce, tossing until coated. You may need to add a ladle or two of pasta water to thin out the pasta sauce so that it coats the pasta evenly.
Notes
- Slice chicken thinly and avoid overcooking to keep it juicy and tender.
- Add freshly grated parmesan gradually over low heat to prevent clumping.
- Reserve some pasta cooking water to adjust sauce consistency for smooth coating.
- Cook pasta to al dente as noodles will soften further in the sauce.
- Reheat leftovers gently in a pan with a splash of water to restore creaminess; Alfredo sauce does not freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1033 kcal
% Daily Value*
| Calories | 1033kcal | 52% |
| Carbohydrates | 86g | 29% |
| Protein | 46g | 92% |
| Fat | 56g | 86% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 268mg | 89% |
| Sodium | 548mg | 23% |
| Potassium | 726mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1603IU | 32% |
| Vitamin C | 3mg | 3% |
| Calcium | 404mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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