Chicken Fettucine Alfredo
User Reviews
4.9
72 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
Report
Chicken Fettuccine Alfredo features pan-seared chicken breast cutlets seasoned with salt, garlic powder, black pepper, and smoked paprika, served over fettuccine pasta with a creamy Alfredo sauce made from butter, garlic, heavy cream, and Parmesan cheese. The sauce is enriched with Italian parsley and a subtle cayenne pepper hint, combining rich and mildly spicy flavors and a smooth texture.
Description
This Chicken Fettuccine Alfredo recipe involves slicing chicken breasts thinly for even cooking and seasoning them with kosher salt, garlic powder, black pepper, and smoked paprika. The chicken is seared in hot olive oil until well browned and finished with a pat of butter for richness.
The pasta is cooked in salted boiling water meanwhile, then combined with an Alfredo sauce consisting of butter, minced garlic, heavy cream, and freshly grated Parmesan cheese. The sauce is seasoned with salt, black pepper, cayenne pepper for a mild heat, and chopped fresh Italian parsley for brightness.
The dish yields tender chicken cutlets with a crisped exterior alongside al dente fettuccine coated in a velvety sauce that balances garlic, cheese, and spice. It's suitable for a filling dinner paired with a simple green salad or steamed vegetables.
Leftover portions can be refrigerated and reheated gently, either in a pan or oven, keeping the chicken moist by wrapping when reheating. This recipe is from the cookbook "House of Nash Eats Everyday!", page 140.
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Ingredients
Chicken
- 2 chicken breast about 1 and 1/2 pounds, large
- 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 butter salted
Pasta
- water large pot
- 1 Tablespoon kosher salt for pasta water
- 12 to 16 ounces Fettuccine pasta use the lesser amount if you prefer saucier pasta
Sauce
- 6 Tablespoons butter salted
- 4 garlic minced, cloves
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1 1/2 cups Parmesan Cheese divided, freshly grated, plus extra to garnish
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 Tablespoons Italian parsley chopped, fresh
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
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a pot or pan until heated through.
- Reheat chicken separately by wrapping it in aluminum foil and baking until thoroughly hot to keep it moist.
- This recipe is featured in the cookbook "House of Nash Eats Everyday!", page 140.
Nutrition Information
Show Details
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%)
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
72 reviews
Excellent
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