Description
Creamy chicken fettuccine alfredo brings Italian comfort right to your kitchen, blending rich parmesan sauce with tender chicken. Comfort meets elegance in this classic pasta dish you’ll savor with every delightful, silky bite.
Ingredients
Scale
Chicken:
- 2 boneless, skinless chicken breasts (1 lb / 450 g)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
Pasta:
- 12 ounces (340 g) fettuccine
- 1 tablespoon salt (for pasta water)
Alfredo Sauce:
- ½ cup (115 g) unsalted butter
- 2 cups (480 ml) heavy cream
- ¾ cup (75 g) grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ teaspoon ground nutmeg (optional)
- Salt, to taste
- Pepper, to taste
Optional Garnish:
- Chopped parsley
- Cracked black pepper
- Additional grated Parmesan cheese
Instructions
- Prepare the chicken by seasoning with a blend of Italian herbs, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken breasts until golden and fully cooked, approximately 4-5 minutes per side. Ensure the internal temperature reaches 165°F. Allow the chicken to rest briefly before slicing into delicate strips.
- Fill a large pot with salted water and bring to a rolling boil. Carefully add fettuccine and cook until perfectly al dente, following package guidelines. Drain the pasta, reserving a half cup of starchy cooking liquid for potential sauce adjustments.
- Utilize the same skillet to create the creamy sauce. Gently melt butter and introduce minced garlic, sautéing until aromatic. Pour in heavy cream and allow it to simmer softly. Gradually whisk Parmesan cheese into the mixture, creating a silky smooth texture. Enhance with a whisper of nutmeg, then season with salt and pepper to taste. If the sauce appears too thick, incorporate some reserved pasta water.
- Transfer the cooked fettuccine directly into the sauce, gently tossing to ensure every strand is luxuriously coated with the creamy Alfredo mixture.
- Artfully arrange the sauced pasta on serving plates. Strategically place the sliced chicken atop the pasta. Elevate the presentation by sprinkling additional Parmesan, scattering fresh parsley, and finishing with a generous crack of black pepper.
- Serve the dish immediately while piping hot. Complement the meal with crisp garlic bread or a vibrant, fresh salad for a complete dining experience.
Notes
- Slice chicken against the grain for tender, melt-in-your-mouth pieces that ensure maximum flavor absorption.
- Pat chicken dry before seasoning to help create a perfect golden-brown exterior and prevent steaming instead of searing.
- Use freshly grated Parmesan cheese for a smoother, more authentic sauce texture compared to pre-packaged options.
- Control sauce consistency by gradually adding reserved pasta water, creating a silky, clingy coating that beautifully embraces each pasta strand.
- Substitute heavy cream with half-and-half or whole milk for a lighter version without compromising rich, creamy taste.
- Transform dish into gluten-free by using alternative pasta like zucchini noodles or certified gluten-free fettuccine.
- Elevate protein content by adding sautéed shrimp or crispy bacon bits for extra flavor complexity.
- Prevent sauce from breaking by maintaining low heat and whisking Parmesan cheese gradually during incorporation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 811
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 52 g
- Saturated Fat: 27 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 171 mg