Description
This Chicken Fettuccine Alfredo recipe features tender seared chicken breasts served over perfectly cooked fettuccine pasta coated in a rich, creamy homemade Alfredo sauce infused with garlic, parmesan, and subtle spices. A comforting Italian-American classic that’s easy to prepare and perfect for a family dinner.
Ingredients
Scale
Chicken
- 2 large chicken breasts (1.5 pounds)
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons oil (vegetable, canola, or light olive oil)
- 1 tablespoon butter
Pasta
- Water (for boiling pasta)
- 1 tablespoon kosher salt (for pasta water)
- 12 ounces fettuccine
- Drizzle of olive oil (to prevent sticking)
Alfredo Sauce
- 3/4 cup butter (1 and 1/2 sticks)
- 5 cloves garlic (smashed and minced)
- 2 cups heavy cream
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper (or more to taste)
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 1 & 1/2 cups finely shredded block Parmesan cheese
Garnish
- Extra parmesan cheese
- Chopped parsley
Instructions
- Prepare the chicken: Slice each chicken breast horizontally into 4 thin cutlets. Pat dry with paper towels.
- Season the chicken: Combine 1 1/4 tsp salt, 1/2 tsp pepper, and 1/4 tsp smoked paprika and rub evenly on both sides of the chicken pieces.
- Heat the pan: Preheat a 12-inch sauté pan over medium-high for at least 3 minutes, then add 2 tbsp oil and swirl to coat.
- Sear the chicken: Carefully place chicken pieces in the hot pan without crowding. Do not move them to ensure a good sear.
- Cook first side: Lower heat to medium and cook for 3-4 minutes until the chicken releases easily from the pan.
- Flip and finish cooking: Flip chicken, add 1 tbsp butter, swirl to coat. Cook 2 more minutes until golden and internal temp reaches 160°F. Remove and keep warm, leaving juices in the pan.
- Cook pasta: Boil 3-quart pot of salted water, add fettuccine, and cook about 10 minutes until al dente. Reserve 1 cup pasta water, drain pasta, and toss with olive oil to prevent sticking.
- Make Alfredo sauce: In the same pan, melt 3/4 cup butter over medium heat without browning. Add garlic and sauté 1 minute until fragrant.
- Add cream and seasonings: Gradually stir in 2 cups heavy cream, salt, pepper, cayenne, and nutmeg.
- Simmer sauce: Heat gently for 2-3 minutes until bubbling around edges. Reduce heat to medium-low to prevent breaking.
- Add parmesan cheese: Gradually add cheese a few tablespoons at a time, stirring continuously to create a smooth sauce.
- Adjust seasonings: Taste and modify salt or pepper as needed.
- Combine pasta and sauce: Add pasta in batches to the sauce, stirring to coat evenly.
- Slice chicken: Cut cooked chicken strips against the grain with a serrated knife.
- Serve: Either top the plated pasta with chicken or stir chicken into pasta sauce. Keep warm on low heat covered if needed.
- Finish and garnish: To loosen thickened sauce, stir in reserved pasta water by tablespoons. Top servings with extra parmesan and chopped parsley.
Notes
- Do not move chicken while searing to ensure a golden crust.
- Use freshly shredded block parmesan for best melting and smooth sauce texture.
- Do not let cream boil to avoid sauce breaking.
- Reserve pasta water to adjust sauce consistency if it thickens too much.
- Cut chicken against the grain for tenderness.
