Description
Classic Chicken Alfredo features tender pan-seared chicken breasts served over creamy fettuccine pasta with a homemade Parmesan and cream sauce. This comforting Italian-American dish is rich, satisfying, and perfect for an elegant weeknight dinner made from scratch.
Ingredients
Scale
Main Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 2 c. low-sodium chicken broth
- 2 c. whole milk
- 8 oz. fettuccine
- 2 oz. Parmesan, finely grated (about 1 cup)
- 3/4 c. heavy cream
- Finely chopped fresh parsley, for serving
Instructions
- Cook Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and season with kosher salt and freshly ground black pepper. Cook, turning occasionally, until golden brown and the internal temperature reaches 165°, about 8 minutes per side. Transfer chicken to a cutting board and let rest for 10 minutes before slicing.
- Start Sauce and Pasta: Add finely chopped garlic, chicken broth, and whole milk to the same skillet. Season with salt and pepper and bring to a simmer over medium heat. Add fettuccine and cook, stirring frequently, until sauce slightly reduces, about 3 minutes.
- Cook Pasta Until Al Dente: Continue cooking and tossing occasionally until the pasta is al dente, about 8 to 10 minutes more, allowing the sauce to thicken.
- Finish Sauce: Stir in finely grated Parmesan and heavy cream until combined and smooth. Continue cooking, stirring occasionally, until the sauce thickens further, about 3 minutes more.
- Combine and Serve: Remove from heat and stir in the sliced chicken. Garnish with finely chopped fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat Parmesan.
- Letting the chicken rest after cooking ensures juicy slices and prevents dryness.
- Use freshly grated Parmesan for best flavor rather than pre-grated varieties.
- Adjust seasoning gradually, tasting the sauce before adding more salt or pepper.
- To save time, you can use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
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
