Chicken Alfredo Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
913 kcal
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Course
Main Course
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Cuisine
American
Chicken Alfredo Recipe
Description
This dish begins by seasoning and pan-searing chicken breast until cooked through, ensuring it stays moist and flavorful. While the chicken rests, fettuccine pasta cooks in salted boiling water until tender. The sauce is prepared in the same skillet by melting butter and combining it with heavy cream and minced garlic, simmering gently to thicken. Salt and pepper round out the flavor before incorporating freshly grated Parmesan cheese, which melts to create a smooth, velvety sauce.
The cooked pasta is then combined with the sauce, and the chicken is served on top or sliced and mixed in. The sauce clings to each pasta strand, offering a rich coating without being heavy. Garnishing with fresh chopped parsley adds a subtle herbal note and visual appeal.
Chicken Alfredo is commonly served as a comforting dinner dish and pairs well with steamed vegetables or a light salad to balance the richness. Using freshly grated Parmesan improves sauce texture and flavor. Adding red pepper flakes can provide a gentle heat contrast without overwhelming the dish.
For best results, use a kitchen thermometer to avoid overcooking chicken and save some pasta cooking water to adjust sauce consistency if needed. Seasoning the chicken with Italian herbs before cooking can deepen flavor.
Ingredients
- 1 (16-ounce) package Fettuccine pasta (454g)
- 1 pound chicken breast halved crosswise if very thick/450g, boneless, skinless
- ¾ teaspoon salt
- ¼ teaspoon black pepper ground
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
For the Sauce:
- 2 cups heavy cream (480mL)
- ½ cup butter cubed (113g, unsalted
- 3 cloves garlic minced (about 1 tablespoon minced)
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 cup Parmesan Cheese 90g, grated
- parsley for garnish, chopped, fresh
Instructions
- Bring a large pot of salted water to a boil over medium-high.
- While the water is coming to a boil, season the chicken with salt and pepper.
- Heat the oil and butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides, about 7 to 9 minutes per side, and a thermometer inserted in the thickest part of each piece registers 165°F. Remove from skillet and cover to keep warm. Wipe the skillet clean.
- Add the pasta to the boiling water, and cook according to the package directions. Drain well, reserving ½ cup of the cooking water. Keep warm.
- For the sauce:
- While the pasta is cooking, combine the cream, butter, and garlic in the same skillet as you cooked the chicken. Cook over medium heat, whisking often until the butter is melted. Whisk in the salt and pepper. Bring to a low simmer. Cook, whisking constantly until slightly thickened, about 5 minutes.
- Gradually whisk in parmesan cheese until smooth. Remove from heat. Add the cooked pasta. Toss to coat, adding a bit of reserved cooking water as needed to thin the sauce.
- Slice the chicken breasts into ½-inch-thick strips. Divide the pasta among bowls, top with the sliced chicken, and garnish with parsley.
Notes
- Use a kitchen thermometer to cook chicken to 165°F for moist, safe results without overcooking.
- Season chicken with 1 teaspoon dried Italian seasoning before searing for added flavor complexity.
- Reserve some pasta cooking water to thin the sauce if it becomes too thick or to help it emulsify.
- Choose freshly grated Parmesan cheese for better melting and flavor compared to pre-grated options.
- Optionally, sprinkle red pepper flakes into the sauce for mild heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 913 kcal
% Daily Value*
| Calories | 913kcal | 46% |
| Carbohydrates | 59g | 20% |
| Protein | 34g | 68% |
| Fat | 61g | 94% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 262mg | 87% |
| Sodium | 904mg | 38% |
| Potassium | 585mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1912IU | 38% |
| Vitamin C | 2mg | 2% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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