Chicken Fettuccine Alfredo (Print Version)
# Ingredients:
→ For the Chicken
01 -
500 g boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon Italian seasoning
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
2 tablespoons olive oil or butter
→ For the Alfredo Sauce
07 -
400 g fettuccine pasta
08 -
4 tablespoons unsalted butter
09 -
4 cloves garlic, minced
10 -
375 ml heavy cream
11 -
100 g freshly grated Parmesan cheese
12 -
120 ml pasta water, reserved from cooking
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the fettuccine until al dente as per package instructions. Reserve 120 ml of the pasta water, then drain the pasta and set aside.
02 -
Season the chicken with garlic powder, Italian seasoning, salt, and black pepper. In a large skillet over medium-high heat, heat the olive oil or butter. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 75°C). Remove the chicken, rest for 5 minutes, and slice into strips.
03 -
In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring to a gentle simmer, stirring constantly. Add Parmesan cheese and mix until melted and smooth.
04 -
Add the cooked pasta and chicken strips to the sauce, tossing to coat evenly. If the sauce is too thick, stir in some of the reserved pasta water to loosen it. Adjust seasoning with salt and pepper.
05 -
Garnish with freshly chopped parsley and additional Parmesan cheese. Serve hot alongside garlic bread or a side salad.
# Notes:
01 -
Use freshly grated Parmesan for the best flavor and smooth consistency.
02 -
Substitute half-and-half or whole milk for a lighter sauce, but note it will not be as creamy.
03 -
Consider adding steamed broccoli or sautéed mushrooms to include extra vegetables.