Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo mains Chicken Alfredo is an American Italian dish that features tender chicken and fettuccine pasta tossed in a rich and creamy sauce. It's easy to make at home and perfect for a cozy and comforting meal for weeknight dinner, date night or a gathering. fettuccine, creamy pasta recipes Chicken Fettuccine Alfredo chicken, Italian

Chicken Alfredo is an American Italian dish that features tender chicken and fettuccine pasta tossed in a rich and creamy sauce. It’s easy to make at home and perfect for a cozy and comforting meal for weeknight dinner, date night or a gathering. It’s super rich, creamy, cheesy, and comforting, and it always hits the spot when I’m craving some creamy pasta. Serve it with garlic bread and a side salad and you have your self the perfect meal!

Chicken Fettuccine Alfredo

What is Fetucine Alfredo?

Traditional Fettuccine Alfredo comes from Rome and is a simple creamy pasta dish made with very few simple ingredients: Fettuccine noodles/ pasta, Parmigiano-Reggiano, butter and black pepper. The dish is named after the person who created it. This version is a North American version of this classic. It is very different from the classic version made with heavy cream, and garnished with fresh parsley. It is such a popular dish at most American Italian restaurants - and beloved because who doesn’t love pasta with a creamy cheese sauce (homemade Alfredo sauce).

Chicken Fettuccine Alfredo

Chicken Fettuccine Pasta Ingredients

  • FETTUCCINE: Fettuccine pasta is the classic pasta for this dish but feel free to use any pasta you prefer like spaghetti or angel hair pasta.
  • OLIVE OIL: I use olive oil and a bit of butter to sear and cook the chicken
  • BUTTER: I use it to cook the chicken but mainly to make the creamy Alfredo sauce. Use unsalted butter so that you can control the amount of salt in the dish.
  • CHICKEN: Boneless skinless chicken breasts is what I use for this recipe approx 1-1 ½ lbs. I usually use two very large breasts sliced in half to make 4 fillets or 4 smaller thinner breasts. Feel free to use skinless boneless chicken thighs if you prefer.
  • HEAVY CREAM: Heavy whipping cream is what I always recommend for the best texture and richest flavor.
  • PARMESAN CHEESE: This Is one of the main components of Alfredo sauce. Grate your own parmesan cheese and grate it very fine. Freshly grated cheese melts better than pregrated packaged cheese. Pre-shredded cheeses usually have anti-coagulants that will prevent the cheese from melting nice and smooth - instead they may make your sauce grainy.
  • GARLIC: I like to use a blend of fresh cloves garlic for the sauce and some garlic powder for maximin flavor! Feel free to adjust amounts to taste
  • SPICES: I use a variety of herbs and spices for the chicken including: Italian seasoning, garlic powder, paprika and salt and pepper. Feel free to use a blend you like or add some extra thyme or oregano to the blend. For the sauce I like to add a touch of garlic powder and nutmeg

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Chicken Alfredo Recipe Instructions

Here are the steps to make this chicken Alfredo:

  1. COOK PASTA: Cook the pasta in a large pot of boiling salted water, according to the package directions, until al dente. Drain and return to the pot.
  2. COOK CHICKEN: Season chicken and cook in hot skillet both sides until golden brown and cooked through. Transfer to a plate and keep warm. Then slice once ready to serve
  3. MAKE SAUCE: Melt butter then stir in the garlic, garlic powder, nutmeg, salt, and pepper. Whisk in the cream and then the Parmigiano-Reggiano into the sauce.
  4. COMBINE PASTA, SAUCE & CHICKEN: Toss pasta with the sauce to combine. Divide among four plates and top with the chicken slices. Sprinkle with parsley, and extra parmesan cheese if desired, and enjoy!

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo Tips and Variations

  • Spice up the chicken with a different spice blend either premixed or blend your own spices to create your own flavor profile before cooking. Make it spicier by adding some red pepper flakes, cayenne pepper, or Cajun seasoning, to the sauce or the chicken.
  • Make sauce cheesier and creamier by adding some Boursin cheese or cream cheese, or mozzarella cheese, or even some Asiago cheese, along with the Parmesan cheese.
  • Add veggies to this dish like spinach, broccoli, mushrooms, or cherry tomatoes. Toss it into the sauce or the pasta.
  • For the best flavor and the smoothest creamiest texture in your Alfredo sauce grate your own parmesan cheese and grate it very fine. Freshly grated cheese melts better than pregrated packaged cheese. Pre-shredded cheeses usually have anti-coagulants that will prevent the cheese from melting nice and smooth - instead they may make your sauce grainy.
  • Switch out the protein - perhaps making this with shrimp for a different variation
  • Add a little crunch to your dish - Toast up some panko bread crumbs with butter until nice and golden crisp then garnish pasta with a handful

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo Storage, Reheating & Make Ahead

  • STORAGE: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • REHEATING: Reheat gently on the stovetop or in the microwave so that the sauce doesn’t seperate. Feel free to add a splash or two of heavy cream while reheating
  • MAKE AHEAD: This dish is best served immediately for best flavor and texture. If you were to make something ahead it would be to cook the chicken 1 day ahead and store in the fridge and slice before tossing it in the Alfred sauce with the pasta to warm it up

Chicken Fettuccine Alfredo

If you’re looking for more pasta recipes, check out these ones:

Recipe

Servings: 4
Prep Time: 10-15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

For the Chicken

  • 12 ounces/1 lb boneless, skinless chicken breast (about 2)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter

For the Pasta & Sauce

  • 12 ounces fettuccine pasta
  • 1 stick (8 tablespoons) unsalted butter divided
  • 2 garlic cloves, minced
  • ¾ teaspoon garlic powder
  • ¼ teaspoon grated nutmeg
  • 2 cups heavy cream, room temperature
  • 1½ -2 cups freshly grated Parmigiano-Reggiano

Directions

Prepare Pasta

  1. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm).
  2. Drain and toss with a splash of oil. (Feel free to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits.)

Prepare Chicken

  1. Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season with seasoning blend: Italian seasoning, salt, pepper, garlic powder and paprika.
  2. Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Once the oil and butter is glistening, add the chicken and cook, undisturbed, until browned, 4 to 6 minutes per side or until golden and cooked through. 165°F on an instant read thermometer.
  3. Take the pan off the heat, and remove the chicken to a plate or cutting board and set it aside to rest a few minutes. Cut into ½ -inch-thick slices and tent with foil to keep warm.

Prepare Sauce

  1. Reduce the heat to medium heat. Place skillet over heat again. Add the remaining 6 tablespoons butter. When the butter is nearly melted, add the garlic, garlic powder, nutmeg, salt, and pepper. Cook, stirring, until fragrant, about 1 minute. Scrape the bottom of the skillet with a wooden spoon to release any browned bits.
  2. Whisk in the cream and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  3. Whisk the Parmigiano-Reggiano into the sauce. Add cooked pasta and toss well. Season with salt and pepper.
  4. Divide the pasta between bowls and top with the sliced chicken. Sprinkle with parsley and season with pepper to taste.

Recipe Notes

  • Don’t stress if it seems like there is a lot of extra sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken.
  • Feel free to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits.

Chicken Fettuccine Alfredo