Description
A rich and creamy Chicken Alfredo recipe featuring tender pan-seared chicken breasts served over perfectly cooked fettuccine tossed in a smooth Parmesan cream sauce, all homemade from scratch for a classic Italian-American favorite.
Ingredients
Scale
Protein
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
Dairy
- 2 oz. Parmesan, finely grated (about 1 cup)
- 3/4 cup heavy cream
- 2 cups whole milk
Pantry
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 2 cups low-sodium chicken broth
- 8 oz. fettuccine
Herbs
- Finely chopped fresh parsley, for serving
Instructions
- Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Season both sides of the boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Add the chicken to the skillet and cook, turning occasionally, until golden brown and the internal temperature reaches 165°, approximately 8 minutes per side.
- Rest and slice chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes to retain juices. Then slice the chicken into strips.
- Prepare sauce base and pasta: To the same skillet, add the finely chopped garlic, low-sodium chicken broth, and whole milk. Season with salt and pepper. Bring to a simmer over medium heat.
- Cook pasta in sauce: Add the fettuccine to the simmering liquid, stirring frequently. Let the sauce slightly reduce for about 3 minutes. Continue cooking and tossing occasionally until the pasta is al dente, approximately 8 to 10 minutes more.
- Add cheese and cream: Stir in the grated Parmesan cheese and heavy cream until fully combined and the sauce is smooth. Continue cooking for an additional 3 minutes while stirring occasionally until the sauce thickens.
- Combine chicken and garnish: Remove the skillet from heat and gently stir in the sliced chicken. Serve topped with finely chopped fresh parsley for a fresh, herbaceous finish.
Notes
- For best results, use whole milk and heavy cream to achieve a rich, creamy texture in the Alfredo sauce.
- Allowing the chicken to rest before slicing ensures it stays juicy and tender.
- Use freshly grated Parmesan rather than pre-grated for optimal flavor and melting quality.
- If you prefer a thicker sauce, you can simmer it slightly longer before adding the chicken.
- This recipe can be doubled easily to serve larger groups.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 9 g
- Sodium: 1141 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 160 mg
