Chicken Fettucine Alfredo
User Reviews
4.9
108 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
1274 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Fettucine Alfredo
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With a rich, from-scratch sauce and juicy, tender chicken breasts, this Chicken Fettuccine Alfredo has it all! Ready in just 30 minutes, this easy pasta dish with perfectly seasoned, pan-seared chicken and homemade alfredo sauce is perfect for weeknights when you need a satisfying meal in no time at all! It tastes 1,000x better than your Olive Garden favorite!
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Ingredients
Chicken
- 2 large chicken breasts (about 1 and 1/2 pounds)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 Tablespoons olive oil
- 1 Tablespoon salted butter
Pasta
- large pot of water
- 1 Tablespoon kosher salt for pasta water
- 12 to 16 ounces fettuccine (use the lesser amount if you prefer saucier pasta)
Sauce
- 6 Tablespoons salted butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1 1/2 cups freshly grated Parmesan cheese, plus extra to garnish divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 Tablespoons chopped fresh Italian parsley
Instructions
Chicken
- Use a sharp knife to slice each chicken breast in half horizontally. This will make them much easier to cook through evenly and have a better ratio of seasoning.
- In a small bowl, mix together the salt, garlic powder, black pepper, and smoked paprika. Pat the chicken dry, then sprinkle evenly over both sides of the chicken cutlets.
- Heat a large skillet over medium-high heat until very hot (about 2-3 minutes), then add the olive oil and let it get nice and hot. Once the oil is so hot it is shimmering, carefully arrange the chicken cutlets in the pan. Be sure not to move the chicken at all once it touches the pan so it can get a really nice sear!
- Immediately turn the heat down to medium then cook the chicken for 3-4 minutes on the first side, letting the chicken sear without moving it. When the chicken is well-seared, it should easily release from the pan. Flip and immediately add the butter to the pan. Cook another 2-3 minutes on the other side until the chicken is cooked through and reaches 160°F when tested with an instant read digital meat thermometer.
- Remove from the pan and let rest for 5 minutes. The temperature of the chicken will continue to rise to 165°F while it rests. Keep warm, then slice just before serving.
Pasta
- Meanwhile, heat a large pot filled with water to boiling. Salt the water generously with about 1 tablespoon of kosher salt.
- Cook the pasta according to package directions until al dente, then drain, reserving about 1 cup of the starchy pasta water. Drizzle a little olive oil over the pasta and toss it to coat so the noodles don't stick together.
Alfredo Sauce
- In a clean skillet or the same pan used for the chicken, melt the butter for the alfredo sauce.
- Once the butter has melted and starts to bubble just a bit, add the garlic and saute for 30-60 seconds until fragrant.
- Slowly add the heavy cream while stirring. Season with the salt, black pepper, and cayenne pepper. Let this cook over medium heat for 2-3 minutes until the cream is just starting to bubble around the edges, but do not let the cream come to a boil.
- Reduce the heat to medium low, then sprinkle 1 cup of the freshly grated parmesan cheese over the sauce, stirring while adding until the cheese is melted in.
- Add the pasta to the sauce, tossing to coat evenly. You can add some of the reserved pasta water, a couple tablespoons at a time, to loosen the sauce a bit if it starts to thicken up more than you would like.
- Slice the chicken into thin strips and serve on top of the pasta with a sprinkle of freshly chopped Italian parsley and the remaining parmesan cheese.
Notes
- Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Reheat it in a pot or pan on the stove until it is cooked through. You can reheat the chicken separately by wrapping it in aluminum foil and baking it in the oven until hot all the way through.
- This recipe is on page 140 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
1274kcal
(64%)
Carbohydrates
67g
(22%)
Protein
54g
(108%)
Fat
88g
(135%)
Saturated Fat
49g
(245%)
Polyunsaturated Fat
5g
Monounsaturated Fat
28g
Trans Fat
1g
Cholesterol
393mg
(131%)
Sodium
4143mg
(173%)
Potassium
807mg
(23%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3031IU
(61%)
Vitamin C
6mg
(7%)
Calcium
547mg
(55%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1274 kcal
% Daily Value*
| Calories | 1274kcal | 64% |
| Carbohydrates | 67g | 22% |
| Protein | 54g | 108% |
| Fat | 88g | 135% |
| Saturated Fat | 49g | 245% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 393mg | 131% |
| Sodium | 4143mg | 173% |
| Potassium | 807mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3031IU | 61% |
| Vitamin C | 6mg | 7% |
| Calcium | 547mg | 55% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
108 reviews
Excellent
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