Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Fettuccine Alfredo with From-Scratch Creamy Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This Chicken Fettuccine Alfredo recipe features juicy pan-seared chicken breasts served over perfectly cooked fettuccine noodles tossed in a rich, creamy homemade Alfredo sauce. Ready in just 30 minutes, this satisfying Italian main course combines simple ingredients with classic flavors for a delicious weeknight dinner that rivals any restaurant version.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

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 less 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 for garnish
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 Tablespoons chopped fresh Italian parsley

Instructions

  1. Prepare the Chicken: Slice each chicken breast in half horizontally for even cooking. Mix kosher salt, garlic powder, black pepper, and smoked paprika and season both sides of the chicken cutlets evenly.
  2. Sear the Chicken: Heat a large skillet over medium-high heat until very hot. Add olive oil and let it shimmer. Place chicken cutlets carefully in the pan without moving them to achieve a nice sear. Reduce heat to medium and cook for 3-4 minutes on the first side until the chicken easily releases from the pan. Flip the chicken and add butter to the pan, cooking for another 2-3 minutes until chicken reaches 160°F internally. Remove and let rest for 5 minutes.
  3. Cook the Pasta: While chicken rests, bring a large pot of water to a boil and salt it with 1 tablespoon kosher salt. Cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water. Toss the drained pasta with a little olive oil to prevent sticking.
  4. Make the Alfredo Sauce: In the same pan or a clean skillet, melt 6 tablespoons of butter over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant. Slowly stir in the heavy cream, seasoning with salt, black pepper, and cayenne pepper. Cook for 2-3 minutes until the cream starts to bubble around the edges, avoiding boiling.
  5. Incorporate Cheese: Reduce heat to medium-low and gradually add 1 cup of freshly grated Parmesan cheese to the sauce, stirring until melted and smooth.
  6. Toss Pasta in Sauce: Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly. Add reserved pasta water a few tablespoons at a time if the sauce becomes too thick.
  7. Serve: Slice rested chicken into thin strips and arrange over the pasta. Garnish with chopped fresh Italian parsley and the remaining Parmesan cheese. Serve immediately.

Notes

  • Slicing the chicken breasts horizontally allows for quicker, more even cooking.
  • Do not move the chicken once placed in the hot skillet to ensure a perfect sear.
  • Reserve pasta water to adjust sauce consistency as needed.
  • Do not let the cream boil to prevent curdling of the sauce.
  • Freshly grated Parmesan melts better and provides a richer flavor compared to pre-grated cheese.
  • Allow the chicken to rest before slicing so juices redistribute for moist, tender meat.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/chicken-fettuccine-alfredo-with-from-scratch-creamy-sauce-recipe/