Description
A creamy and comforting Chicken Alfredo recipe featuring tender pan-seared chicken breasts and homemade Alfredo sauce with Parmesan and heavy cream, served over perfectly cooked fettuccine pasta and garnished with fresh parsley.
Ingredients
Scale
Chicken
- 2 tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
Sauce and Pasta
- 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
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and season generously with kosher salt and freshly ground black pepper. Cook the chicken, turning occasionally, until golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 165°, about 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 it into strips or bite-sized pieces as preferred.
- Prepare the sauce and pasta: Add the finely chopped garlic, low-sodium chicken broth, and whole milk to the same skillet used for the chicken; season with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine pasta and cook, stirring frequently, allowing the sauce to slightly reduce, about 3 minutes.
- Cook pasta to al dente: Continue cooking the pasta while tossing occasionally until it is al dente and the sauce has thickened slightly, approximately 8 to 10 minutes more.
- Finish the Alfredo sauce: Stir in the finely grated Parmesan cheese and heavy cream until the sauce is smooth and well combined. Continue cooking and stirring occasionally until the sauce thickens further, about 3 minutes.
- Combine and serve: Remove the skillet from heat and stir in the sliced chicken until heated through. Garnish the dish with finely chopped fresh parsley before serving.
Notes
- Use fresh Parmesan cheese for the best flavor and smooth sauce texture.
- Allowing the chicken to rest after cooking helps keep it juicy and tender.
- Be sure not to overcook the pasta; it should be tender but still slightly firm to the bite (al dente).
- You can substitute low-fat cream or milk alternatives for a lighter version, but it may affect the creaminess of the sauce.
- Fresh parsley adds a nice color and subtle flavor but can be omitted if unavailable.
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
