Description
This Classic Chicken Alfredo Pasta recipe delivers a rich, creamy, and cheesy Italian favorite that’s surprisingly easy to make at home. Tender pan-seared chicken breasts sit atop perfectly cooked fettuccine, all tossed in a luscious homemade Alfredo sauce made from butter, cream, garlic, and Parmesan cheese. Garnished with fresh parsley, this comforting dish is ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Pasta
- 8 ounces dried fettuccine pasta
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil
- 8 tablespoons (1 stick) European-style unsalted butter, divided
Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
- 1/4 teaspoon freshly grated nutmeg
Garnish
- Coarsely chopped fresh parsley leaves, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
- Season the chicken: Pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper evenly on both sides.
- Heat the oil: In a large frying pan with straight sides (avoid nonstick pans), heat 2 tablespoons canola oil over medium-high heat until shimmering, about 2 to 3 minutes.
- Cook the chicken: Swirl the pan to distribute the oil, then add the chicken breasts. Cook without moving for 5 to 7 minutes until the bottom side develops a golden-brown crust. Avoid flipping too soon if the chicken sticks to the pan.
- Flip and finish the chicken: Flip the chicken breasts and add 1 tablespoon of butter between them. Swirl the pan gently to melt the butter and coat the chicken. Continue cooking another 5 to 7 minutes until the internal temperature reaches 165°F.
- Rest and slice the chicken: Transfer the chicken to a plate or cutting board, let it rest for 3 minutes, then slice into 1/2-inch-thick pieces. Cover with foil to keep warm.
- Sauté garlic in butter: In the same pan, melt the remaining 7 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Prepare Alfredo sauce: Whisk in heavy cream, grated Parmesan cheese, nutmeg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer gently for 3 to 4 minutes, stirring frequently. Thin the sauce by adding reserved pasta water a few tablespoons at a time if it becomes too thick.
- Toss pasta in sauce: Add the drained fettuccine to the sauce and toss to coat evenly.
- Serve: Divide the creamy pasta among serving bowls, top with sliced chicken, and garnish with coarsely chopped fresh parsley, extra Parmesan cheese, and freshly ground black pepper if desired.
Notes
- Use European-style unsalted butter for a richer, creamier sauce.
- Patting the chicken dry before seasoning helps achieve a golden crust.
- Nonstick pans are not ideal for searing chicken because they don’t develop a good crust.
- Reserve pasta water to adjust the sauce consistency for a silky smooth texture.
- Let the chicken rest after cooking to retain its juices and keep it tender.
- Freshly grated Parmesan cheese melts better than pre-grated versions, enhancing sauce creaminess.
- For a nut-free version, omit the nutmeg without significant flavor loss.
Nutrition
- Serving Size: 1 serving
- Calories: 917
- Sugar: 3.4 g
- Sodium: 715 mg
- Fat: 61.1 g
- Saturated Fat: 32.7 g
- Unsaturated Fat: 28.4 g
- Trans Fat: 0.0 g
- Carbohydrates: 45.3 g
- Fiber: 2.0 g
- Protein: 45.9 g
- Cholesterol: 190 mg
