Description
This Chicken Alfredo recipe features tender, golden-brown chicken breasts served over a creamy Parmesan and heavy cream sauce-infused fettuccine. Cooked all in one skillet, the dish balances rich flavors with a smooth, silky texture, making it a comforting yet elegant meal ready in just 30 minutes.
Ingredients
Chicken and Seasoning
- 2 tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 garlic cloves, finely chopped
Sauce and Pasta
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 8 oz. fettuccine
- 2 oz. Parmesan, finely grated (about 1 cup)
- 3/4 cup heavy cream
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts, seasoning both sides with kosher salt and freshly ground black pepper. Cook, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F, about 8 minutes per side.
- Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Then slice the chicken into thin pieces.
- Prepare Sauce and Cook Pasta: In the same skillet, add the finely chopped garlic, chicken broth, and whole milk. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine, stirring frequently to prevent sticking, and cook until the sauce slightly reduces, about 3 minutes. Continue cooking and tossing occasionally until the pasta is al dente, approximately 8 to 10 minutes more.
- Add Cheese and Cream: Stir in the finely grated Parmesan and heavy cream until fully combined and the sauce is smooth. Bring the sauce back to a simmer and continue cooking, tossing occasionally, until the sauce thickens, about 3 minutes.
- Combine and Serve: Remove the skillet from heat and stir in the sliced chicken. Garnish with finely chopped fresh parsley before serving.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce.
- Letting the chicken rest before slicing helps keep it juicy and tender.
- Adjust seasoning with salt and pepper as needed, especially when adding the chicken broth and milk.
- If the sauce becomes too thick, thin it out with a splash of milk or chicken broth.
- Fresh parsley adds a bright color and subtle flavor but can be omitted if unavailable.
