Description
A creamy, classic Chicken Alfredo recipe featuring tender pan-seared chicken breasts served over fettuccine pasta in a rich Parmesan and cream sauce, made completely from scratch for a comforting Italian-American meal.
Ingredients
Scale
Chicken
- 2 tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
Sauce and Pasta
- 2 c. low-sodium chicken broth
- 2 c. whole milk
- 8 oz. fettuccine
- 2 oz. Parmesan, finely grated (about 1 cup)
- 3/4 c. heavy cream
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the chicken: In a large skillet over medium-high heat, heat 2 tablespoons of extra-virgin olive oil. Add the seasoned chicken breasts, sprinkling both sides with kosher salt and freshly ground black pepper. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 165 degrees Fahrenheit, about 8 minutes per side.
- Rest and slice chicken: Transfer the cooked chicken breasts to a cutting board and let them rest for 10 minutes. Then, slice the chicken into thin strips.
- Prepare sauce and pasta: To the same skillet, add finely chopped garlic, 2 cups low-sodium chicken broth, and 2 cups whole milk. Season lightly with salt and pepper. Bring the mixture to a simmer over medium heat. Add 8 ounces of fettuccine and cook, stirring frequently, allowing the sauce to reduce slightly, about 3 minutes. Continue to cook, tossing occasionally, until the pasta is al dente, about 8 to 10 minutes more.
- Finish sauce: Stir in 2 ounces of finely grated Parmesan cheese and 3/4 cup of heavy cream until the sauce is well combined and smooth. Continue cooking, stirring occasionally, until the sauce thickens, about 3 minutes more.
- Combine and serve: Remove the skillet from heat and stir in the sliced chicken pieces. Garnish with finely chopped fresh parsley before serving.
Notes
- This recipe makes Alfredo sauce from scratch, so there’s no need to buy jarred sauce.
- Use an instant-read thermometer to ensure chicken is cooked safely and perfectly juicy.
- Letting the chicken rest before slicing helps keep it tender and juicy.
- Control the sauce thickness by adjusting cooking time after adding cream and cheese.
- For a lighter version, you can substitute heavy cream with half-and-half, but the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 9 g
- Sodium: 1141 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 160 mg
