Description
This classic Chicken Alfredo recipe features tender, seasoned chicken breasts served over perfectly cooked fettuccine noodles coated in a rich and creamy homemade Alfredo sauce made from butter, cream cheese, heavy cream, and Parmesan cheese. Ready in just 35 minutes, it's a comforting and indulgent Italian-inspired dish perfect for a family dinner or special occasion.
Ingredients
For the Pasta
- 12 oz Fettuccine noodles (uncooked)
For the Chicken
- 1 lb boneless skinless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 1 tsp Italian seasoning
- 2 tsp olive oil
For the Alfredo Sauce
- ½ cup butter (salted)
- 3 cloves garlic (minced)
- 8 oz cream cheese
- 1½ cups heavy cream
- 8 oz parmesan cheese (shredded)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp parsley (freshly chopped)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine noodles following the package instructions until tender. Once cooked, reserve 1 cup of the pasta water, then drain the noodles and set them aside.
- Prepare the Chicken: While the pasta is cooking, pound the chicken breasts to an even thickness using a rolling pin or heavy pot to ensure even cooking. Season both sides of the chicken breasts with salt, black pepper, paprika, and Italian seasoning.
- Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Place the seasoned chicken breasts in the skillet and cook for 3 to 5 minutes on each side, until they are browned and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and place on a plate, loosely covered with foil, to rest for at least 5 minutes.
- Make the Alfredo Sauce: In the same skillet used for the chicken, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook until fragrant, about 30 seconds. Add the cream cheese and gently whisk until mostly melted, forming a slightly clumpy mixture.
- Finish the Sauce: Gradually pour in the heavy cream while continuously whisking until the sauce becomes smooth. Stir in the shredded Parmesan cheese until fully melted and combined. Season with additional salt and black pepper to taste.
- Toss Pasta in Sauce: Add the cooked fettuccine noodles to the Alfredo sauce in the skillet and toss to coat evenly. If the sauce is too thick, add some reserved pasta water a little at a time to loosen it to your desired consistency. Adjust seasoning as needed.
- Serve: Slice the rested chicken breasts into strips and place on top of the coated noodles. Garnish with freshly chopped parsley and freshly cracked black pepper. Serve immediately and enjoy the dish hot.
Notes
- To ensure even cooking, pounding the chicken breasts to an even thickness is important.
- Reserve pasta water before draining the noodles as it helps loosen and improve the texture of the sauce.
- You can substitute cream cheese with mascarpone for a different creamy texture if preferred.
- To make this dish lighter, use half-and-half instead of heavy cream but expect a less rich sauce.
- Freshly grated Parmesan yields better melting and flavor than pre-packaged shredded cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
