Chicken Fettuccine Alfredo
This chicken fettuccine alfredo is easy to make with tender fettuccine noodles covered in a creamy sauce then topped with seasoned chicken. An Italian inspired favorite!
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- Kosher salt , to taste
- Freshly ground black pepper , to taste
- 1-2 Tablespoons olive oil
Pasta
- 1 pound fettuccine
- 1 Tablespoon salt , for the water
Alfredo sauce
- ½ cup salted butter
- 3 ounces cream cheese
- ½ teaspoon minced garlic
- 2 cups (1 pint) heavy whipping cream , or half-and-half
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning , optional
- ¾ teaspoon Kosher salt , plus more to taste
- ¼ teaspoon freshly ground pepper
- 1/4- ¾ cup freshly grated parmesan cheese , plus more if desired
For serving: Chopped fresh parsley
Instructions
Chicken
- Pound one pound chicken breast to even thickness. In a small bowl, stir together 1/2 teaspoon Italian seasoning, 1/4 teaspoon paprika, salt and pepper. Rub all over the chicken.
- In a large skillet, heat 1-2 Tablespoons oil over medium heat. Add the chicken and cook 5 minutes. Flip and cook and additional 3 to 5 minutes, or until the internal temperature reaches 165°F on a digital thermometer. Transfer to a plate, cover and let rest while the sauce is cooking. Slice against the grain into 1/4-inch strips when ready to serve.
Pasta
- Boil pasta in water mixed with salt according to package instructions. Drain once cooked and reserve 1/2 cup pasta water.
Alfredo Sauce
- In a medium saucepan, melt 1/2 cup butter and 3 ounces cream cheese over low heat. Add 1/2 teaspoon garlic and cook 1 minute. Whisk in 2 cups heavy cream, 1/2 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, and if using, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Increase the heat to medium-low and bring to a simmer. Simmer 5 minutes, whisking occasionally. Stir in 1/4 - 3/4 cup parmesan cheese and simmer until melt. Add more parmesan, if desired. The more cheese you add, the thicker the sauce will be.
- Add chicken to the sauce and toss with fettuccine until coated. Add 1 to 2 Tablespoons pasta water if needed to thin the sauce.
- Let rest a few minutes before serving. Sprinkle with parsley to garnish.
Notes
Broccoli: If you want to add broccoli, steam it and then add it to the sauce with the chicken.
Protein. Feel free to swap out the chicken with shrimp if preferred. Or you can omit meat all together.
Noodles. Fettuccine noodles are my favorite because the sauce completely covers every inch of the flat surface. However other types of noodles (like penne or rotini) would also taste delicious.
Pasta water. Make sure to salt your pasta water for a boost of extra flavor. Also, don't forget to reserve 1/2 cup pasta water before draining your noodles. You can use it to thin down your sauce later if needed.
Cheese. One of the keys to making delicious homemade chicken alfredo is grating your own parmesan cheese. The store-bought containers of pre-grated parmesan have extra additives that make the cheese harder to melt. Fresh is always best!
Storage: Store chicken fettuccine alfredo leftovers in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories: 480kcal, Carbohydrates: 44g, Protein: 28g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 520mg, Potassium: 531mg, Fiber: 2g, Sugar: 1g, Vitamin A: 490IU, Vitamin C: 2mg, Calcium: 155mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
