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The Best Chicken Alfredo Recipe: A Creamy, Dreamy Delight

The Best Chicken Alfredo
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Chicken Alfredo is a classic Italian-American dish that combines tender, golden pan-fried chicken breasts with creamy, dreamy Alfredo sauce served over perfectly cooked fettuccine noodles. This recipe is simple to follow and results in a rich, comforting meal that’s perfect for weeknight dinners or special occasions. Below, you’ll find step-by-step instructions, helpful tips, and nutritional information to guide you through making this delicious dish.

Ingredients

Scale

For the Noodles:

  • 16 ounces dry fettuccine pasta

For the Chicken:

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter

For the Sauce:

  • 1/2 cup butter, cut into large cubes or slices
  • 2 cups heavy whipping cream
  • 1 clove garlic, minced
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese

Optional Garnishes:

  • Fresh parsley, extra Parmesan cheese, and black pepper

Instructions

  1. Cook the Noodles:
    • Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions (usually about 10 minutes). Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
  2. Prepare the Chicken:
    • Season the chicken breasts with Italian seasoning, salt, and pepper.
    • Heat olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook undisturbed for 5-7 minutes, until the bottom is golden-brown.
    • Flip the chicken, add 1 tablespoon of butter between the breasts, and swirl the pan to distribute the butter. Cook for another 5-7 minutes or until the internal temperature reaches 165°F.
    • Transfer the chicken to a cutting board, let it rest for 3 minutes, then slice it into 1/2-inch-thick pieces. Tent with foil to keep warm.
  3. Make the Alfredo Sauce:
    • In the same skillet, over medium-low heat, add the butter and heavy cream. Whisk until the butter melts.
    • Add minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth.
    • Bring the sauce to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it thickens.
    • Stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, to reach your desired consistency.
  4. Assemble the Dish:
    • Remove the sauce from heat and toss it with the cooked fettuccine noodles.
    • Divide the pasta among serving plates or a white serving platter. Top with sliced chicken.
    • Garnish with fresh parsley, extra Parmesan, and black pepper if desired.

Notes

  • Pasta Water: Always reserve some pasta water before draining. It’s a great way to adjust the sauce’s consistency.
  • Chicken Thickness: For even cooking, pound the chicken breasts to an even thickness before seasoning.
  • Cheese Quality: Use freshly grated Parmesan for the best flavor and texture.
  • Reheating: If reheating leftovers, add a splash of cream or milk to restore the sauce’s creaminess.

Nutrition

Find it online: https://recipes.gernarb.com/the-best-chicken-alfredo-recipe-a-creamy-dreamy-delight/