Description
This Chicken Alfredo Pasta features juicy, perfectly seasoned chicken served over tender fettuccine coated in a rich homemade Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. It’s a creamy, comforting, restaurant-quality dinner that’s easy enough for weeknights and elegant enough for special occasions.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Alfredo Sauce
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- ¼ cup reserved pasta water
- ½ teaspoon Italian seasoning
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine until al dente and reserve ¼ cup pasta water.
- Season and cook the chicken until golden and fully cooked.
- Let the chicken rest before slicing.
- Melt butter and sauté the garlic.
- Stir in the heavy cream and seasonings.
- Slowly add the Parmesan cheese until smooth.
- Add reserved pasta water if needed.
- Toss the pasta in the Alfredo sauce.
- Return the sliced chicken to the skillet.
- Garnish with parsley and extra Parmesan before serving.
Notes
- Freshly grated Parmesan creates the smoothest Alfredo sauce.
- Reserve pasta water before draining.
- Cook the chicken to 165°F (74°C).
- Avoid boiling the sauce after adding the cheese.
- Fresh garlic delivers the best flavor.
- Add broccoli, mushrooms, or spinach for extra vegetables.
- Reheat gently with a splash of milk or cream.
Nutrition
- Calories: 690
- Sugar: 3g
- Sodium: 720mg
- Fat: 39g
- Saturated Fat: 20g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 165mg