Description
Silky smooth, restaurant-quality chicken Alfredo pasta made from scratch in just 30 minutes. Tender chicken breast, fettuccine pasta, and rich, creamy homemade Alfredo sauce create the ultimate comfort food dinner.
Ingredients
Scale
For the Chicken:
- 1½ pounds boneless, skinless chicken breast (about 2–3 large breasts)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta:
- 12 ounces fettuccine pasta
- 1 tablespoon salt (for pasta water)
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but recommended)
- ¼ cup reserved pasta water (if needed)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Prepare the Chicken: Pat chicken breasts dry with paper towels—this helps them brown properly. If breasts are very thick (more than 1 inch), slice them horizontally to create thinner, even cutlets. Season both sides generously with Italian seasoning, garlic powder, salt, and black pepper, pressing seasonings into the meat.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken breasts and cook without moving for 5-6 minutes until a golden-brown crust forms on the bottom. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F and chicken is cooked through. Cooking time varies by thickness—thinner pieces cook faster. Transfer chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing into strips or bite-sized pieces.
- Cook the Pasta: While chicken rests, bring a large pot of water to a rolling boil. Add 1 tablespoon salt—the water should taste like seawater. Add fettuccine and cook according to package directions until al dente (usually 10-12 minutes for dried, 2-3 for fresh). Reserve 1 cup of starchy pasta cooking water before draining. Drain pasta in a colander but don’t rinse—the starch helps sauce cling.
- Start the Alfredo Sauce: In the same skillet used for chicken (don’t clean it—those browned bits add flavor), reduce heat to medium and melt butter. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Burned garlic tastes bitter, so watch carefully.
- Add the Cream: Pour in heavy cream, stirring to incorporate the garlic and scrape up any browned bits from cooking the chicken. Bring to a gentle simmer—not a hard boil—and let it cook for 3-4 minutes, stirring occasionally. The cream will reduce slightly and thicken. Lower heat if it threatens to boil over.
- Add the Cheese: Remove skillet from heat temporarily. Add freshly grated Parmesan cheese in three additions, whisking constantly after each addition until smooth and melted. The residual heat melts the cheese without making it grainy or stringy. Season with salt, pepper, and nutmeg if using. Taste and adjust seasonings—remember pasta adds some volume, so sauce should taste slightly strong.
- Combine Pasta and Sauce: Add drained fettuccine directly to the Alfredo sauce in the skillet. Using tongs, toss pasta in the sauce until every strand is evenly coated. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time until you reach desired consistency. The starchy water helps sauce cling to pasta beautifully.
- Add Chicken and Serve: Add sliced chicken back to the skillet, nestling it into the pasta, or arrange it on top. Toss gently to combine and warm through for 1-2 minutes. Transfer to serving bowls or a large platter. Garnish with fresh chopped parsley, extra Parmesan cheese, and red pepper flakes if desired. Serve immediately while hot and creamy.
Notes
- Pasta Water is Key: Don’t skip reserving pasta water. The starch helps create the perfect sauce consistency and helps it cling to pasta.
- Fresh Parmesan Only: Pre-grated Parmesan won’t melt smoothly. Always grate fresh from a block for best results.
- Don’t Overcook Chicken: Use a meat thermometer to ensure chicken reaches 165°F without overcooking and drying out.
- Sauce Consistency: Alfredo sauce thickens as it sits. Add splashes of pasta water to loosen if needed when reheating.
- Make it Lighter: Use half-and-half instead of heavy cream and reduce butter to 2 tablespoons for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups
- Calories: 845
- Sugar: 3g
- Sodium: 920mg
- Fat: 48g
- Saturated Fat: 27g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 215mg