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Creamy Chicken Alfredo Pasta Recipe

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4.1 from 14 reviews

This Chicken Alfredo recipe features tender, pan-seared chicken breasts served over perfectly cooked fettuccine pasta enveloped in a rich and creamy homemade Alfredo sauce made from butter, heavy cream, garlic, and freshly grated Parmesan cheese. Ready in just over 30 minutes, it’s a comforting and classic Italian-American dish ideal for a satisfying weeknight dinner.

Ingredients

Pasta

  • 16 ounces dry fettuccine pasta

Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter

Alfredo Sauce

  • 1/2 cup butter (cut into large cubes or slices)
  • 2 cups heavy whipping cream
  • 1 clove garlic, minced
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese

Instructions

  1. Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually about 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the noodles well and set aside.
  2. Make the chicken: Season the chicken breasts evenly with Italian seasoning, kosher salt, and pepper on both sides.
  3. Cook the chicken: Heat the olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the chicken breasts and cook undisturbed for 5-7 minutes until the bottom side is golden-brown. Flip the chicken, add 1 tablespoon of butter between the pieces, and swirl the pan gently to distribute the butter. Continue cooking for another 5-7 minutes or until the internal temperature reaches 165°F (74°C).
  4. Rest and slice the chicken: Transfer the cooked chicken to a cutting board and let it rest for 3 minutes. Then slice into 1/2-inch thick pieces. Tent with foil to keep warm.
  5. Make the Alfredo sauce: In the same skillet used for the chicken, reduce heat to medium-low and add the cubed butter and heavy whipping cream. Whisk continuously until the butter has melted completely.
  6. Add seasonings: Stir in minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until fully combined and smooth.
  7. Simmer the sauce: Bring the sauce to a gentle simmer—do not boil—and cook for 3-4 minutes while whisking constantly until the sauce begins to thicken.
  8. Incorporate the cheese: Remove from heat and stir in freshly grated Parmesan cheese just until melted and sauce is smooth. If the sauce is too thick, gradually add reserved pasta water a few tablespoons at a time to reach desired consistency.
  9. Toss pasta with sauce: Immediately add the cooked fettuccine to the sauce in the pan and toss well to coat the noodles evenly with the Alfredo sauce.
  10. Serve: Divide the creamy pasta among serving bowls and top each with sliced chicken. Optionally garnish with chopped parsley, extra Parmesan cheese, and freshly ground black pepper for added flavor and presentation.

Notes

  • Make sure not to boil the Alfredo sauce as this can cause the cream to separate. Gentle simmering is key.
  • Resting the chicken before slicing ensures the juices redistribute and keeps the meat juicy.
  • Reserve some pasta water before draining to adjust the sauce consistency if needed.
  • Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
  • This dish can be paired with a simple green salad or steamed vegetables for a balanced meal.

Find it online: https://cookedbysarah.com/creamy-chicken-alfredo-pasta-recipe/