Description
Chicken Alfredo is a creamy, comforting pasta dish featuring tender pan-fried chicken breasts served over fettuccine tossed in a rich Parmesan cream sauce. This quick and easy recipe delivers classic Italian-American flavors perfect for a weeknight dinner.
Ingredients
Chicken
- 1 lb (500g) large chicken breasts (or skinless boneless thighs)
- Salt and pepper, to season
- ½ tbsp olive oil, to fry the chicken
Alfredo Sauce
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 cups (500ml) double/heavy cream (or single cream)
- ½ cup (50g) Parmesan cheese, freshly grated
- 1 tsp salt
- 1 tsp garlic powder (optional)
- 3 tbsp fresh chopped parsley, to garnish
- Salt and pepper, to season if needed
Pasta
- 10 ½ oz (300g) fettuccine or tagliatelle pasta (dried)
- 1 tsp salt for pasta water
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board. Slice the side of the chicken breast lengthwise without cutting all the way through to open it like a book. Cover with greaseproof paper and gently flatten the chicken with a rolling pin. Season both sides with salt and pepper.
- Cook the Chicken: Heat a large skillet or frying pan over medium-high heat and add olive oil. Pan-fry the chicken breasts until golden brown and fully cooked, about 8-10 minutes depending on thickness. Use a digital thermometer to ensure the internal temperature reaches 165°F (75°C). Remove chicken from pan and let rest for a few minutes before slicing diagonally.
- Make the Alfredo Sauce: Reduce heat to medium-low. Add butter to the same skillet and let it melt. Add minced garlic and cook, stirring, for about 30 seconds until fragrant. Pour in the cream and bring to a gentle simmer. Stir in salt and optional garlic powder. Gradually add Parmesan cheese, stirring until melted and smooth. Add the sliced chicken and chopped parsley to the sauce, stirring to combine.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions minus one minute, until just al dente. Reserve a small amount of pasta water before draining.
- Combine and Serve: Add the drained pasta to the Alfredo sauce and gently toss to coat. If needed, loosen the sauce with reserved pasta water until it reaches the desired consistency. Taste and adjust seasoning with salt and pepper. Serve immediately garnished with extra parsley if desired.
Notes
- Use a meat thermometer to ensure chicken is safely cooked through.
- For a lighter sauce, substitute single cream but the sauce will be less rich and thick.
- Freshly grated Parmesan is best for melting and flavor.
- Reserve pasta water to adjust sauce consistency and help it cling better to the pasta.
- Can substitute fettuccine with tagliatelle or other flat pasta shapes.
- Leftovers can be refrigerated up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
