Description
Classic Chicken Alfredo features tender seared chicken breasts served over perfectly cooked al dente fettuccine, all enveloped in a rich, creamy homemade Alfredo sauce made with butter, milk, Pecorino Romano, and Parmesan cheeses. This comforting and indulgent Italian-American dish is perfect for a satisfying weeknight meal or special occasion.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta
- Salt (for pasta water, to taste)
Chicken
- 1½ pounds boneless skinless chicken breasts (about 2 large)
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Alfredo Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup finely-grated Pecorino Romano cheese
- ½ cup finely-grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package directions. Drain the pasta, reserving 1 cup of the pasta cooking water. Set the pasta and reserved water aside.
- Season and Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with Italian seasoning, garlic powder, salt, and black pepper. Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until they develop a golden crust and reach an internal temperature of 165°F. Transfer the cooked chicken to a plate, tent with foil, and let rest for 5 minutes before slicing thinly against the grain.
- Prepare the Alfredo Sauce: Reduce the heat to medium in the same skillet used for the chicken. Melt the butter, then whisk in the milk. Stir in salt, black pepper, and garlic powder. Warm the sauce for a couple of minutes, stirring occasionally to combine and prevent burning.
- Toss Pasta with Sauce: Add the cooked fettuccine and ½ cup of the reserved pasta water to the skillet with the sauce. Toss the pasta gently until the sauce clings to the noodles. Add more pasta water as needed to reach the desired sauce consistency.
- Add Cheese and Finish Sauce: Turn off the heat. Sprinkle in the grated Pecorino Romano and Parmesan cheeses. Stir constantly for 2-3 minutes until the sauce thickens and evenly coats the pasta.
- Combine Chicken and Serve: Add the sliced chicken to the skillet and toss gently just until heated through. Serve immediately, optionally garnished with extra Parmesan cheese or chopped fresh parsley for color and flavor.
Notes
- This Chicken Alfredo recipe features seared, well-seasoned chicken breasts with a creamy, homemade Alfredo sauce combining butter, milk, and Italian cheeses.
- The pasta is cooked al dente to provide a perfect texture contrast to the rich sauce.
- Reserve pasta cooking water to adjust the sauce consistency as needed for a silky finish.
- Resting the chicken after cooking helps retain its juices and ensures tender slices.
- For a lighter version, substitute half-and-half or use less butter, but the authentic richness comes from the butter and cheeses.
Nutrition
- Serving Size: 2 cups
- Calories: 776 kcal
- Sugar: 3 g
- Sodium: 1157 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 245 mg
