Description
Indulge in a luxurious, restaurant-quality meal with this easy-to-follow Chicken Alfredo recipe. Using simple pantry staples and fresh poultry, this dish features tender, golden-seared chicken breast tossed with al dente fettuccine in a velvety, house-made parmesan cream sauce. Perfect for busy weeknights, this technique ensures a perfectly emulsified sauce that coats every strand of pasta for maximum flavor. Master this household favorite in under thirty minutes without any complex techniques.
Ingredients
1 lb fettuccine
2 large boneless skinless chicken breasts, sliced into strips
1.5 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 salted water to a boil and cook fettuccine until al dente.
Reserve one cup of pasta water and drain the noodles.
Season the chicken strips generously with salt and black pepper.
Heat two tablespoons of butter in a large skillet over medium-high heat.
Sear the chicken until golden brown and cooked through, then remove from skillet.
In the same skillet, add the remaining two tablespoons of butter and sauté the garlic until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Whisk in the parmesan cheese until melted and smooth, using a splash of reserved pasta water if needed to adjust consistency.
Add the cooked fettuccine and chicken back into the skillet, tossing until the noodles are well coated in the sauce.
Notes
Always use freshly grated parmesan rather than pre-shredded cheese to ensure the sauce melts into a smooth, emulsified texture. If the sauce becomes too thick, add small amounts of the reserved pasta water to thin it out to your preferred consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 165mg