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
Cheese: Grate your own parmesan rather than using pre-grated. The additives in store-bought prevent it from melting smoothly into the sauce.
Pasta water: Reserve half a cup before draining. Add a splash if the sauce needs thinning when you toss the pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream to loosen sauce.
Freezing: This dish does not freeze well. The cream sauce separates and the pasta turns mushy when thawed. Best made fresh.
Nutrition
Calories: 923kcal, Carbohydrates: 60g, Protein: 35g, Fat: 61g, Saturated Fat: 35g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 270mg, Sodium: 2036mg, Potassium: 603mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2082IU, Vitamin C: 1mg, Calcium: 254mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
