Chicken Fettuccine Alfredo
User Reviews
5
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Servings
4 servings
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Calories
705 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Fettuccine Alfredo
Description
Chicken Fettuccine Alfredo features thinly sliced chicken breast cooked until browned and fully done, paired with fettuccine pasta boiled to al dente. The sauce is built by sautéing minced garlic in butter, then deglazing the pan with chicken stock to lift flavorful browned bits. Heavy cream, Parmesan cheese, and grated nutmeg are added to form a rich, creamy sauce. The chicken slices are returned to the sauce, allowing flavors to meld and coat the pasta evenly.
The resulting dish balances creamy, cheesy sauce with tender chicken and firm pasta, delivering a classic texture and flavor profile with a subtle nutmeg note. The technique of using pasta water as needed helps adjust sauce consistency for a smooth finish.
This hearty recipe works well as a main course dinner and pairs nicely with simple green salads or steamed vegetables. It relies on standard seasoning of salt, pepper, and Italian seasoning to complement the richness of the sauce.
Ingredients
- 8 ounces Fettuccine pasta cooked al dente
- 4 chicken breast thinly sliced, cutlets
- black pepper to taste
- kosher salt to taste
- Italian seasoning to taste
- 2 tablespoon butter unsalted
- 2 cloves garlic minced
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 cup Parmesan Cheese grated
- 1/8 teaspoon nutmeg grated
- 1/2 cup pasta water as needed
Instructions
- Set a large pot of salted water over high heat.
- Once the water is boiling add the pasta and cook according to the box directions. Reserve 1/2 cup of the pasta water, drain and set aside until ready to use.
- Season chicken breast cutlets with the desired amount of black pepper, kosher salt, and Italian seasoning.
- Set a large high-sided skillet over medium-high heat and add unsalted butter.
- When the butter is hot add the chicken and cook both sides for about 3 minutes or until browned and fully cooked. If you use thicket sliced chicken cutlets you may need to cook it for a bit longer.
- Remove the chicken from the pan and set it aside. Let the chicken rest for a few minutes and slice the cutlets.
- In the same skillet add garlic and sauté for 30 seconds or until the garlic is fragrant.
- Pour chicken stock into the skillet and scrape up any brown bits on the bottom of the pan.
- Add the heavy cream, Parmesan cheese, and nutmeg to the skillet, and stir to combine.
- Simmer on medium heat until the sauce starts to thicken, about 5 minutes. Keep an eye on the mixture because dairy can scorch easily.
- Add in the cooked pasta and sliced chicken and toss to combine.
- If the sauce is too thick you can thin it out with the reserved pasta water. If it's too thin let it cook down a bit more until you reach your desired texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 705kcal | 35% |
| Carbohydrates | 39g | 13% |
| Protein | 48g | 96% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 653mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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