Description
Experience the luxury of a restaurant-quality meal at home with this foolproof Chicken Alfredo. Featuring tender, pan-seared chicken breast and silky, house-made parmesan cream sauce served over perfectly cooked fettuccine, this dish avoids flour thickeners to focus on the pure, nutty depth of freshly grated Parmigiano-Reggiano. It is a comforting, elegant classic that relies on high-quality ingredients and careful heat control for a velvety, professional finish every time.
Ingredients
1 lb fettuccine pasta
1.5 lbs boneless skinless chicken breast, sliced
2 cups heavy cream
1.5 cups freshly grated parmesan cheese
4 tbsp unsalted butter
4 cloves garlic, minced
Salt and black pepper to taste
Instructions
Bring a large pot of heavily salted water to a boil and cook the fettuccine until just shy of al dente.
Season the sliced chicken breasts generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat with two tablespoons of butter and sear the chicken until golden brown and cooked through.
Remove the chicken from the skillet and let it rest on a clean plate.
Add the remaining two tablespoons of butter to the same skillet and sauté the minced garlic until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer.
Gradually whisk in the freshly grated parmesan cheese until the sauce is smooth and thickened.
Return the chicken to the skillet, toss in the cooked pasta, and stir until every strand is coated in the creamy sauce.
Notes
Always grate your own parmesan cheese from a block for the best melting properties, as pre-grated cheese contains anti-caking agents that can ruin the texture of the sauce. Keep the sauce at a gentle simmer; high heat may cause the dairy to break or separate.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 2g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg