Ingredients
For the Pasta
- 12 oz Fettuccine noodles, uncooked
For the Chicken
- 1 lb boneless skinless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 1 tsp Italian seasoning
- 2 tsp olive oil
For the Alfredo Sauce
- ½ cup salted butter
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1½ cups heavy cream
- 8 oz Parmesan cheese, shredded
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp freshly chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine noodles according to the package instructions until tender. Reserve 1 cup of the pasta water before draining the noodles. Set the pasta aside.
- Prepare the Chicken: Pound the chicken breasts to an even thickness using a rolling pin or heavy pot to ensure even cooking. Season both sides of the chicken with salt, black pepper, paprika, and Italian seasoning.
- Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Place the seasoned chicken breasts in the skillet and cook for 3 to 5 minutes on each side, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and cover lightly with foil to rest for at least 5 minutes.
- Make the Alfredo Sauce: Reduce the heat to medium and add the butter to the same skillet. Once the butter has melted, add the minced garlic and cook until fragrant, about 30 seconds. Add the cream cheese and whisk gently until mostly melted; it will appear slightly clumpy, which is normal.
- Finish the Sauce: Gradually pour in the heavy cream while whisking continuously until the sauce becomes smooth. Stir in the shredded Parmesan cheese until fully melted and combined. Season the sauce with salt and pepper to taste.
- Toss Pasta with Sauce: Add the cooked fettuccine noodles to the Alfredo sauce and toss well to coat. If the sauce is too thick, use some of the reserved pasta water to thin it to your desired consistency. Adjust seasoning as needed.
- Serve: Slice the rested chicken breasts into strips and arrange them on top of the coated pasta. Garnish with freshly chopped parsley and freshly cracked black pepper. Serve immediately while hot and enjoy.
Notes
- For even cooking, pound chicken breasts to uniform thickness before cooking.
- Reserve some pasta water to adjust sauce consistency as needed.
- Allow chicken to rest after cooking to retain juices and ensure tenderness.
- Freshly grated Parmesan cheese melts better and improves sauce flavor.
- Use medium heat to avoid burning the garlic and butter in the sauce.
- This recipe can be made with gluten-free pasta for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
