5 from 12 votes
Chicken Alfredo
Chicken Alfredo features sliced chicken breasts pan-seared to a golden brown and cooked through, then served over fettuccine pasta coated in a creamy sauce made from heavy cream, garlic, shallots, and freshly grated Parmigiano Reggiano. The sauce is thickened gently over low heat to avoid clumping and seasoned with salt and pepper, delivering a rich texture and balanced flavor. The pasta is drained al dente and combined with the sauce for a classic Italian-American dish.
Prep Time
10 mins
Cook Time
25 mins
Servings:
4
Calories:
1033 kcal
Course:
Main Course, Dinner
Cuisine:
Italian, Italian-American Fussion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1033
% 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.