Description
This classic Chicken Fettuccine Alfredo recipe features tender seared chicken breasts served over perfectly cooked fettuccine noodles tossed in a rich, creamy homemade Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. Garnished with fresh Italian parsley, this comforting Italian-American pasta dish is a delicious crowd-pleaser perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 and ½ pounds)
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 2 Tablespoons olive oil
- 1 Tablespoon salted butter
Pasta
- Large pot of water
- 1 Tablespoon kosher salt for pasta water
- 12 to 16 ounces fettuccine (use 12 ounces for saucier pasta)
Sauce
- 6 Tablespoons salted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1 ½ cups freshly grated Parmesan cheese, plus extra to garnish
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 Tablespoons chopped fresh Italian parsley
Instructions
- Prepare the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets for even cooking. Pat dry, then season both sides evenly with kosher salt, garlic powder, black pepper, and smoked paprika.
- Cook the Chicken: Heat a large skillet over medium-high heat until very hot, then add olive oil and heat until shimmering. Place the chicken cutlets carefully in the pan without moving them to develop a good sear. Reduce heat to medium and cook for 3-4 minutes on the first side. Flip chicken and add butter; cook another 2-3 minutes until chicken reaches 160°F. Remove and let rest 5 minutes; temperature will rise to 165°F.
- Cook the Pasta: While chicken cooks, bring a large pot of water to boil. Salt generously with 1 tablespoon kosher salt. Add fettuccine and cook according to package instructions until al dente. Drain, reserving about 1 cup pasta water. Toss pasta with a drizzle of olive oil to prevent sticking.
- Make Alfredo Sauce: In a clean skillet, melt 6 tablespoons butter over medium heat. Add minced garlic and sauté 30-60 seconds until fragrant. Slowly stir in heavy cream, then season with salt, black pepper, and cayenne pepper. Cook gently for 2-3 minutes until cream bubbles around edges but does not boil.
- Add Cheese to Sauce: Reduce heat to medium-low and gradually stir in 1 cup grated Parmesan cheese until fully melted and sauce is smooth.
- Toss Pasta with Sauce: Add cooked fettuccine to the sauce, tossing to coat evenly. Add reserved pasta water a couple tablespoons at a time if the sauce becomes too thick.
- Slice and Serve: Slice rested chicken into thin strips. Serve chicken atop the sauced pasta. Garnish generously with chopped fresh Italian parsley and the remaining Parmesan cheese.
Notes
- For saucier pasta, use 12 ounces of fettuccine; use more pasta for a thicker coating.
- Be careful not to let the cream boil to avoid curdling the sauce.
- Letting the chicken rest after cooking ensures juicy, tender meat.
- Reserve pasta water to adjust sauce consistency as needed.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Use an instant-read meat thermometer to ensure proper chicken doneness (165°F final internal temperature).
