Chicken Fettuccine Alfredo
User Reviews
4.8
576 reviews
Excellent
-
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
4
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Calories
1419 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Fettuccine Alfredo
Report
Chicken Fettuccine Alfredo combines seasoned seared chicken cutlets with fettuccine pasta in a rich sauce of butter, heavy cream, garlic, and freshly shredded Parmesan. The sauce is delicately spiced with black pepper, cayenne, and nutmeg to build subtle warmth and flavor depth. This dish offers a creamy, comforting pasta meal with tender chicken and a smooth sauce.
Description
The recipe begins by slicing two large chicken breasts into thin cutlets, seasoned with kosher salt, black pepper, and smoked paprika, then seared in neutral oil for a golden crust. The fettuccine is cooked separately in salted boiling water until tender.
For the Alfredo sauce, butter is melted and combined with freshly minced garlic, heavy cream, and spices including cayenne and nutmeg for a nuanced flavor profile. The sauce thickens as Parmesan cheese is folded in, creating a creamy coating for the pasta and chicken.
The finished dish balances tender, lightly spiced chicken with al dente fettuccine enveloped in the rich sauce. Garnishes of extra Parmesan and chopped parsley add freshness and presentation appeal, typically served hot as a satisfying main course.
This version highlights freshly shredded Parmesan for authentic taste and advises on cream selection related to fat content for sauce richness.
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Ingredients
For the chicken
- 2 large chicken breast 1.5 pounds
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons neutral cooking oil vegetable, canola, or light olive oil, generic cooking oil
- 1 tablespoon butter
For the fettuccine
- water
- 1 tablespoon kosher salt for pasta water
- 12 ounces Fettuccine pasta
For the Alfredo sauce
- 3/4 cup butter (1 and 1/2 sticks)
- 5 cloves garlic smashed and minced
- 2 cups heavy cream
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper or more to taste
- 1/8 teaspoon cayenne pepper adds flavor not heat
- 1/8 teaspoon nutmeg
- 1 & 1/2 cups Parmesan Cheese block, finely shredded
To garnish
- Parmesan Cheese to garnish, extra
- parsley to garnish, chopped
Instructions
- Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.
- In a small bowl, combine 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika. Pat the chicken with paper towels on both sides until it is very dry. Sprinkle the spice mixture all over the chicken on both sides, and rub in.
- Heat a 12-inch sauté pan over medium high heat for at least 3 minutes. When it is hot, add 2 tablespoons oil. Swirl to coat. The oil should shimmer right away.
- Carefully place the chicken in the pan. Once it touches the pan you can't move it, so arrange accordingly. Do not crowd the chicken. If your pan isn't big enough, do it in batches. Do not touch, poke, or move the chicken at all. It needs to stay put to get a nice sear.
- Once all the chicken is in the pan, lower the heat to medium. Cook the chicken for 3-4 minutes. If you try to flip the chicken and it sticks to the pan, it's not ready to turn.
- Use tongs to flip each piece of chicken, swirling the pan as necessary to coat with oil. Immediately add 1 tablespoon butter to the pan and swirl the pan as it melts. (The butter helps the chicken to brown, and brings flavor.) Cook the chicken on the second side for about 2 minutes, until the other side is a deep golden brown and a meat thermometer registers 160 degrees F. Remove the chicken to a plate and cover to keep warm. Leave all juices in the pan. (Turn the heat off if you're not ready to make the sauce yet)
- Meanwhile, cook the fettuccine. Fill a 3-quart pot with water. Add 1 tablespoon kosher salt and bring to a boil over high heat. When it is at a rolling boil, add 12 ounces of fettuccine. Stir occasionally so the noodles don't stick to each other. Cook for about 10 minutes, until the noodles are al dente (don't over cook!) Drain the noodles, but be sure to save about a cup of the pasta water. Set it aside in a small bowl. Then add a drizzle of olive oil to the noodles and stir so that they don't stick to each other. Set aside.
- Make the alfredo sauce. In the same pan that you cooked the chicken in, add 3/4 cup butter (1 and 1/2 sticks) over medium heat. Let it melt and bubble a bit (don't let it brown), then add 5 cloves of smashed and minced garlic. Saute the garlic for 1 minute until fragrant.
- Slowly add 2 cups of cream while stirring. Take your time. Add 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon nutmeg.
- Let the cream mixture cook over medium heat for about 2-3 minutes until you see gentle bubbles on the side of the pan. Do not bring to a full boil; your sauce will break (meaning it will look curdled instead of smooth). Lower the heat to medium low.
- Finely shred 1 and 1/2 cups parmesan cheese using the finest grater. I do not recommend using pre shredded parmesan (and definitely not the powdered stuff). Pre-grated cheese will not melt as well, and your sauce will be clumpy.
- Add the cheese to the sauce just a few tablespoons at a time. Sprinkle some in and stir for a bit to help it melt, then add a bit more cheese, stir, etc. This will help the cheese to melt more thoroughly, making a smooth sauce.
- Once all the cheese is added in, taste the sauce and adjust seasonings as you like.
- Add the noodles in batches so that it all gets coated well in sauce. Add in about 1/3, stir to coat, the next 1/3, and so on.
- Use a sharp serrated knife to slice the chicken into strips against the grain. You can either plate the pasta and arrange the chicken on top to serve, or add the chicken to the pasta in the pan and stir it all together.
- If you have a wait a few minutes before serving, keep the heat on low and cover. The sauce will continue to thicken as it sits, so to loosen it just before serving, add the reserved pasta water a couple tablespoons at a time, stirring well.
- Top each serving with extra parmesan cheese and a sprinkle of parsley!
Equipments used:
Notes
- Any type of cream can be used, but higher fat content in heavy cream results in a richer sauce.
- Heavy cream is commonly found near milk in stores and is not the same as coffee creamer.
Nutrition Information
Show Details
Serving
1serving
Calories
1419kcal
(71%)
Carbohydrates
67g
(22%)
Protein
54g
(108%)
Fat
105g
(162%)
Saturated Fat
59g
(295%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
32g
(160%)
Trans Fat
2g
(100%)
Cholesterol
435mg
(145%)
Potassium
806mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3372IU
(67%)
Vitamin C
3mg
(3%)
Calcium
580mg
(58%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1419kcal | 71% |
| Carbohydrates | 67g | 22% |
| Protein | 54g | 108% |
| Fat | 105g | 162% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 2g | 100% |
| Cholesterol | 435mg | 145% |
| Potassium | 806mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3372IU | 67% |
| Vitamin C | 3mg | 3% |
| Calcium | 580mg | 58% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
576 reviews
Excellent
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