Description
A creamy and comforting Chicken Fettuccine Alfredo featuring tender pan-seared chicken breasts served over perfectly cooked fettuccine pasta tossed in a rich homemade Alfredo sauce made with butter, garlic, heavy cream, Parmesan, and mozzarella cheeses. This classic Italian-American dish is garnished with fresh parsley for a beautiful presentation and makes a satisfying meal in just 40 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts (boneless and skinless)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
Pasta
- 12 oz fettuccine pasta
- Water and salt for boiling
Alfredo Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, salt, and pepper. This will ensure the chicken is flavorful and well-seasoned.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 4-5 minutes on each side until they develop a golden-brown crust and are cooked through to an internal temperature of 165°F (75°C).
- Rest and Slice: Remove the chicken from the skillet and let it rest for 5 minutes. Resting allows the juices to redistribute. Then slice the chicken into strips for easy combining with the pasta later.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, generally around 10-12 minutes.
- Reserve Pasta Water and Drain: Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta well and set aside. The reserved water will help adjust the Alfredo sauce consistency if needed.
- Make the Alfredo Sauce: In the same skillet used for chicken, melt the butter over medium heat. Add minced garlic and sauté gently for about 1 minute until fragrant, but not browned.
- Add Cream and Simmer: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes to slightly thicken while stirring occasionally.
- Incorporate Cheeses: Gradually add the Parmesan and mozzarella cheeses, stirring continuously until cheeses are completely melted and the sauce is creamy. Season with salt, pepper, and optional nutmeg to taste. If the sauce is too thick, stir in some reserved pasta water a little at a time to reach your desired consistency.
- Toss Pasta and Chicken: Add the cooked fettuccine to the Alfredo sauce and toss to coat thoroughly. Then mix in the sliced chicken strips so everything is well combined and heated through.
- Serve: Plate the Chicken Fettuccine Alfredo, garnish with freshly chopped parsley, and serve immediately while warm for the best flavor and texture.
Notes
- Resting the chicken after cooking keeps it juicy and tender.
- Reserve pasta water is helpful to loosen up the sauce without watering down the flavor.
- You can substitute half-and-half for heavy cream to reduce fat, but the sauce may be less rich.
- For a lower calorie option, use less butter and cheese or substitute with lighter versions.
- Freshly grated Parmesan melts better and has better flavor than pre-grated cheese.
- Nutmeg is optional but adds a warm subtle depth to the Alfredo sauce.
