chicken alfredo
Savor the comforting embrace of Chicken Alfredo, where golden pan-seared chicken pairs perfectly with tender fettuccine and a luxuriously creamy Parmesan sauce. This timeless Italian-American dish is ideal for weeknight meals or a cozy dinner party.
Creamy, flavorful, and effortlessly elegant, Chicken Alfredo promises to delight with every bite. Whether you’re a seasoned cook or a kitchen novice, this recipe delivers restaurant-quality results with ease.
Key Ingredients That Make Chicken Alfredo Irresistible
- Chicken breasts – The star of the dish, pan-seared for a golden crust and juicy interior.
- Fettuccine – A classic choice for holding onto the rich Alfredo sauce.
- Parmesan cheese – Freshly grated for a velvety, authentic sauce.
- Heavy cream – Provides the sauce’s signature creamy texture.
- Garlic – A hint of aromatic depth that elevates the sauce.
- Italian seasoning – A fragrant blend that ties the flavors together.
Simple Steps to Create Creamy Perfection
- Cook the Fettuccine: Boil the pasta to al dente, reserving some pasta water to adjust the sauce’s consistency.
- Pan-Sear the Chicken: Season and sear the chicken until golden and cooked through, then slice into tender pieces.
- Prepare the Alfredo Sauce: Melt butter, combine with cream and seasonings, and stir in Parmesan until smooth.
- Combine Everything: Toss the pasta in the sauce, top with chicken, and serve with a sprinkle of parsley and Parmesan.
Pro Tips for the Best Chicken Alfredo
- Rest the chicken: Allow the chicken to rest before slicing to retain its juices.
- Use freshly grated Parmesan: Pre-grated cheese may not melt as smoothly, affecting the sauce’s texture.
- Thin the sauce sparingly: A touch of reserved pasta water ensures a creamy yet fluid consistency.
Storing and Reheating Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. When reheating, gently warm the pasta and sauce over low heat, adding a splash of milk or cream to restore its creamy texture. Avoid boiling, which can cause the sauce to separate.
Relish every forkful of this creamy, decadent dish—Chicken Alfredo is sure to become a favorite at your table.
Chicken Alfredo Recipe
A classic, creamy dish featuring golden pan-seared chicken, tender fettuccine, and a velvety Parmesan sauce. Perfect for weeknight dinners or special occasions.
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Servings: 6
Ingredients
For the Pasta:
- 16 ounces of dry fettuccine
For the Chicken:
- 1 pound of boneless skinless chicken breasts
- 3/4 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Alfredo Sauce:
- 1/2 cup unsalted butter sliced into large pieces
- 2 cups heavy cream
- 3/4 teaspoon Italian seasoning
- 1 clove garlic finely minced
- 1/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 cups Parmesan cheese freshly grated
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to package instructions, approximately 10 minutes. Reserve 1/2 cup of the pasta water, drain the noodles, and set aside.
Prepare the Chicken:
- Season the chicken breasts evenly with kosher salt, Italian seasoning, and black pepper. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the chicken into the pan, ensuring an even layer, and cook undisturbed for 5 to 7 minutes until the underside is golden. Flip the chicken, add the butter to the pan, and gently swirl to coat. Continue cooking for 5 to 7 minutes, or until the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board, allow it to rest for 3 minutes, then slice into 1/2-inch-thick pieces. Cover loosely with foil while you prepare the sauce.
Make the Alfredo Sauce:
- Using the same skillet, reduce the heat to medium-low. Melt the butter and whisk it together with the heavy cream until smooth. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper, whisking continuously to combine. Simmer gently (do not boil) for 3 to 4 minutes until slightly thickened.
- Gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth. If the consistency is too thick, incorporate a few tablespoons of the reserved pasta water to thin it to your liking.
Combine and Serve:
- Remove the sauce from the heat and toss immediately with the cooked fettuccine until evenly coated. Divide the pasta into individual serving bowls, topping each with slices of chicken. Garnish with freshly chopped parsley, additional Parmesan, and a sprinkle of black pepper if desired.
Notes
- For a lighter sauce, substitute half-and-half for heavy cream, but expect a thinner consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain the sauce’s creamy texture.