Description
This creamy Chicken Fettuccine Alfredo is a classic Italian-inspired dish featuring tender sautéed chicken breasts combined with al dente fettuccine pasta tossed in a rich and velvety Alfredo sauce made from butter, garlic, heavy cream, Parmesan, and mozzarella cheeses. Garnished with fresh parsley, this comforting meal is perfect for a cozy dinner and can be prepared in about 40 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts (boneless and skinless)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
Pasta
- 12 oz fettuccine pasta
- Water and salt for boiling
Alfredo Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional)
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, salt, and pepper to enhance the flavor.
- Sauté the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for 4-5 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Rest and Slice: Remove the chicken from the skillet and let it rest for 5 minutes to retain its juices. After resting, slice the chicken into thin strips suitable for mixing with pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, usually about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Make the Alfredo Sauce: In the same skillet used for the chicken, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer with Cream: Pour in 1 1/2 cups heavy cream and let it simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
- Add Cheeses: Gradually stir in 1 cup freshly grated Parmesan cheese and 1/2 cup shredded mozzarella cheese, continuously stirring until the cheeses melt and the sauce is smooth. Adjust the sauce consistency with reserved pasta water as needed.
- Combine Pasta and Chicken: Toss the cooked fettuccine pasta into the Alfredo sauce until evenly coated. Add the sliced chicken strips and gently mix to combine all ingredients.
- Season to Taste: Add salt, pepper, and the optional 1/4 teaspoon nutmeg to taste. Stir well to incorporate all seasonings.
- Serve: Plate the creamy chicken fettuccine Alfredo, garnish with freshly chopped parsley for color and a burst of freshness, and serve warm immediately.
Notes
- Resting the chicken after cooking is important to keep it juicy and tender.
- Reserving pasta water is key to adjusting the sauce consistency to your preference.
- You can substitute half-and-half for heavy cream for a lighter sauce, but the texture may be less creamy.
- Parmesan cheese should be freshly grated for the best flavor and smooth melting.
- For added texture, you can sprinkle some toasted breadcrumbs or extra Parmesan on top before serving.
- Make sure not to overcook the pasta to maintain perfect al dente texture.
