Chicken Alfredo is a classic Italian-American dish that perfectly balances creamy, rich flavors with tender, juicy chicken. This comforting recipe brings together succulent pan-seared chicken breast with a silky, parmesan-infused Alfredo sauce, tossed with perfectly cooked fettuccine pasta. Whether you’re craving a weeknight meal or preparing a dish for a special occasion, this Chicken Alfredo is sure to impress! With simple ingredients and easy steps, this recipe will quickly become a household favorite.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 3 quarts water
- 8 ounces fettuccine
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 1 ½ cup heavy cream
- 1 cup grated parmesan cheese
- ⅛ teaspoon nutmeg
- 1 tablespoon chopped parsley
Metric Measurements
- 450g boneless, skinless chicken breast
- 15g kosher salt, divided
- 3g black pepper, divided
- 1g paprika
- 15ml olive oil
- 2.8 liters water
- 225g fettuccine
- 10g minced garlic
- 30g unsalted butter
- 360ml heavy cream
- 100g grated parmesan cheese
- 1g nutmeg
- 5g chopped parsley
Instructions
- Prepare the Chicken:
Cut each chicken breast lengthwise to create two thinner cutlets, making four pieces in total. - Season the Chicken:
In a small bowl, mix 1 teaspoon of salt, ¼ teaspoon of pepper, and paprika. Season both sides of the chicken with this spice mix. - Cook the Chicken:
Heat a large skillet over medium heat. Add olive oil. Cook the chicken until golden brown on each side, about 5-6 minutes per side, or until the internal temperature reaches 160-165°F (71-74°C). Set the cooked chicken aside, cover with foil to keep warm, and save the pan for the Alfredo sauce. - Cook the Pasta:
In a large pot, bring 3 quarts of water to a boil. Add 1 ½ teaspoons of salt to the water. Cook the fettuccine until al dente (about 10-12 minutes, or as per package instructions). Reserve ¼ cup of the starchy pasta water and drain the rest. - Make the Alfredo Sauce:
Reheat the skillet used for the chicken over medium-low heat. Melt the butter in the pan, then add minced garlic. Sauté until fragrant, about 30 seconds (be careful not to brown the garlic). Stir in the heavy cream, remaining salt, and pepper. Bring the mixture to a gentle simmer, stirring frequently to avoid curdling. Cook until the sauce reduces by half and thickens, about 10-12 minutes. - Finish the Sauce:
Remove the pan from heat and stir in the grated parmesan and nutmeg. If the sauce is too thick, gradually add the reserved pasta water to adjust the consistency. Season with additional salt and pepper if needed. - Serve:
Toss the cooked pasta in the Alfredo sauce until evenly coated. Slice the chicken into ½-inch thick pieces. Plate the pasta and top with sliced chicken and a sprinkle of chopped parsley.
Cooking Tips
- Chicken Temperature: Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
- Alfredo Sauce Consistency: Alfredo sauce can thicken as it cools. Add pasta water to adjust the sauce’s consistency.
- Fettuccine Tips: Be sure to cook your fettuccine al dente to maintain texture when tossing with the creamy sauce.
Nutritional Benefits
- High Protein: Chicken is an excellent source of lean protein, promoting muscle growth and repair.
- Calcium-Rich: Parmesan cheese provides calcium, essential for strong bones.
- Healthy Fats: The dish contains healthy fats from olive oil and butter, which are necessary for brain function and cell growth.
Why You’ll Love This Recipe
- Comfort in Every Bite: This Chicken Alfredo is the epitome of creamy comfort food.
- Family-Friendly: Both kids and adults alike will enjoy this rich and satisfying meal.
- Quick and Easy: Perfect for busy weeknights, this recipe can be ready in under 40 minutes!
Dietary Information
- Gluten Warning: This dish contains gluten from the fettuccine. Gluten-free pasta can be substituted if needed.
- Dairy Alert: Alfredo sauce is made with cream and parmesan cheese, making it unsuitable for those with dairy allergies or lactose intolerance.
- Low-Carb Adaptation: For a low-carb version, try swapping the pasta with zucchini noodles or other veggie alternatives.
Why This Recipe Works
- Balanced Flavors: The creamy Alfredo sauce, tender chicken, and perfectly cooked pasta create a well-rounded dish that feels indulgent but not overly heavy.
- Simple Ingredients, Big Impact: With a handful of kitchen staples, you can create a restaurant-quality meal right at home.
- Versatile Recipe: Customize the dish by adding vegetables like broccoli or mushrooms, or switch the protein to shrimp or tofu for a twist.
Conclusion
This Chicken Alfredo recipe delivers a classic Italian-American dining experience right in your kitchen. It’s creamy, comforting, and packed with flavor, making it a go-to meal for special occasions or casual dinners alike. You’ll love the combination of tender chicken, silky sauce, and perfectly cooked pasta. Plus, the simple steps and everyday ingredients make it easy to prepare in no time. Try it once, and it’s sure to become a favorite in your household!
Chicken Alfredo Recipe
- Total Time: 50mins
Description
Chicken Alfredo is a classic Italian-American dish that perfectly balances creamy, rich flavors with tender, juicy chicken. This comforting recipe brings together succulent pan-seared chicken breast with a silky, parmesan-infused Alfredo sauce, tossed with perfectly cooked fettuccine pasta. Whether you’re craving a weeknight meal or preparing a dish for a special occasion, this Chicken Alfredo is sure to impress! With simple ingredients and easy steps, this recipe will quickly become a household favorite.
Ingredients
Units Scale- 1 pound boneless, skinless chicken breast
- 1 tablespoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
- 3 quarts water
- 8 ounces fettuccine
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 1 1/2 cup heavy cream
- 1 cup grated parmesan cheese
- 1/8 teaspoon nutmeg
- 1 tablespoon chopped parsley
Metric Measurements
- 450g boneless, skinless chicken breast
- 15g kosher salt, divided
- 3g black pepper, divided
- 1g paprika
- 15ml olive oil
- 2.8 liters water
- 225g fettuccine
- 10g minced garlic
- 30g unsalted butter
- 360ml heavy cream
- 100g grated parmesan cheese
- 1g nutmeg
- 5g chopped parsley
Instructions
- Prepare the Chicken:
Cut each chicken breast lengthwise to create two thinner cutlets, making four pieces in total. - Season the Chicken:
In a small bowl, mix 1 teaspoon of salt, ¼ teaspoon of pepper, and paprika. Season both sides of the chicken with this spice mix. - Cook the Chicken:
Heat a large skillet over medium heat. Add olive oil. Cook the chicken until golden brown on each side, about 5-6 minutes per side, or until the internal temperature reaches 160-165°F (71-74°C). Set the cooked chicken aside, cover with foil to keep warm, and save the pan for the Alfredo sauce. - Cook the Pasta:
In a large pot, bring 3 quarts of water to a boil. Add 1 ½ teaspoons of salt to the water. Cook the fettuccine until al dente (about 10-12 minutes, or as per package instructions). Reserve ¼ cup of the starchy pasta water and drain the rest. - Make the Alfredo Sauce:
Reheat the skillet used for the chicken over medium-low heat. Melt the butter in the pan, then add minced garlic. Sauté until fragrant, about 30 seconds (be careful not to brown the garlic). Stir in the heavy cream, remaining salt, and pepper. Bring the mixture to a gentle simmer, stirring frequently to avoid curdling. Cook until the sauce reduces by half and thickens, about 10-12 minutes. - Finish the Sauce:
Remove the pan from heat and stir in the grated parmesan and nutmeg. If the sauce is too thick, gradually add the reserved pasta water to adjust the consistency. Season with additional salt and pepper if needed. - Serve:
Toss the cooked pasta in the Alfredo sauce until evenly coated. Slice the chicken into ½-inch thick pieces. Plate the pasta and top with sliced chicken and a sprinkle of chopped parsley.
- Prep Time: 15mins
- Cook Time: 35mins
