Best Chicken Fettuccine Alfredo

Introduction:

This Chicken Fettuccine Alfredo is the ultimate comfort food. With tender, juicy chicken and a rich, creamy Alfredo sauce made from scratch, it’s a dish that feels indulgent yet easy enough for a weeknight dinner. Combining fettuccine pasta, fresh Parmesan cheese, and perfectly seasoned chicken, this recipe delivers a restaurant-quality meal right at home.

Inspiration Behind Chicken Fettuccine Alfredo:

Fettuccine Alfredo originated in Italy as a simple pasta dish made with butter and Parmesan. The addition of cream and chicken to the recipe has made it a favorite around the world. This recipe offers a perfect balance of creamy, cheesy, and savory flavors, with the chicken adding heartiness and protein to the meal.

Ingredients Breakdown:

• 12 oz fettuccine pasta: Classic for holding the creamy Alfredo sauce.
• 2 large chicken breasts: Cooked and sliced for a protein-packed meal.
• 2 tablespoons olive oil: For sautéing the chicken.
• Salt and pepper: For seasoning the chicken.
• 3 cloves garlic (minced): Adds a fragrant flavor to the sauce.
• 1 cup heavy cream: The base of the rich Alfredo sauce.
• 1 ½ cups freshly grated Parmesan cheese: For a creamy, cheesy sauce.
• 2 tablespoons unsalted butter: Adds richness to the sauce.
• 1 cup chicken broth: To thin the sauce while adding flavor.
• ½ teaspoon Italian seasoning: For added depth and flavor.
• ¼ teaspoon red pepper flakes (optional): For a hint of heat.
• Fresh parsley (chopped, for garnish): Adds freshness and color.

Step-by-Step Recipe:

1. Cook the Fettuccine:
   • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain and set aside.
2. Cook the Chicken:
   • Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, until browned and fully cooked. Remove from the pan and let rest for a few minutes, then slice into strips.
3. Make the Alfredo Sauce:
   • In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
   • Pour in the heavy cream and chicken broth, stirring constantly to combine.
   • Gradually whisk in the grated Parmesan cheese until fully melted and smooth. Add the Italian seasoning, red pepper flakes (if using), and more salt and pepper to taste.
   • Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens.
4. Combine Pasta, Chicken, and Sauce:
   • Add the cooked fettuccine to the skillet and toss to coat the pasta in the Alfredo sauce.
   • Add the sliced chicken on top and stir until everything is evenly coated and heated through.
5. Serve Hot:
   • Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately and enjoy the creamy, savory goodness!

Tips for the Best Chicken Fettuccine Alfredo:

1. Use Freshly Grated Parmesan Cheese: Fresh cheese melts smoothly, creating a silky Alfredo sauce. Avoid using pre-grated cheese.
2. Don’t Overcook the Chicken: Cook the chicken just until done to keep it juicy and tender. Overcooking can lead to dry chicken.
3. Simmer the Sauce Slowly: Allow the sauce to thicken over low heat to prevent it from separating or becoming too thin.

Variations and Customizations:

1. Shrimp Alfredo: Swap out the chicken for shrimp to create a seafood twist.
2. Vegetable Alfredo: Add sautéed spinach, broccoli, or mushrooms for a veggie-packed meal.
3. Spicy Alfredo: Increase the red pepper flakes or add a dash of hot sauce for a spicier version.

Health Considerations and Nutritional Value:

• Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce, or use grilled chicken to cut down on calories.
• Gluten-Free: Swap regular pasta for gluten-free fettuccine to make this dish gluten-friendly.
• Low-Carb Option: Serve the Alfredo sauce over zucchini noodles or spaghetti squash for a low-carb meal.

FAQ:

1. Can I make this dish ahead of time?
   Yes, you can prepare the Alfredo sauce ahead of time and refrigerate it for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or broth to thin the sauce if necessary.
2. How do I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little extra cream or chicken broth to loosen the sauce.
3. Can I freeze Chicken Fettuccine Alfredo?
   Freezing is not recommended as cream-based sauces can separate when thawed. However, you can freeze the cooked chicken and pasta separately and make the sauce fresh.

Best Chicken Fettuccine Alfredo

This Best Chicken Fettuccine Alfredo is a rich, creamy, and flavorful pasta dish with perfectly seasoned chicken and a homemade Alfredo sauce that will leave you wanting more!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 8

Ingredients

  

• 2 lbs Chicken Breast
• 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
• 1 lb white mushrooms thickly sliced
• 1 small onion finely chopped
• 3 cloves garlic minced
• 3 1/2 cups half and half *
• 1/4 cup parsley finely chopped,, plus more for garnish
• 1 tsp sea salt or to taste, plus more for pasta water
• 1/4 tsp black pepper or to taste
• 3 Tbsp olive oil divided
• 1 Tbsp unsalted butter

Instructions

 

• Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
• Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
• In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
• Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
• Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

Notes

To substitute half and half, use equal parts of milk and heavy cream. If you prefer a thicker creamier sauce, you can use heavy whipping cream instead. 

 

Nutrition Per Serving

509kcal calories
38g carbs
35g protein
23g fat