Quick and Creamy Chicken Alfredo
A fast and flavorful dish featuring golden-brown chicken breasts and pasta drenched in a rich, creamy Alfredo sauce. It's a hit at the dinner table without a lot of time spent in the kitchen!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 6
Full Ingredient List
- 16 ounces dry fettuccine pasta
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 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
- 2 cups freshly grated Parmesan cheese
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Noodles
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 16 ounces |
dry fettuccine pasta |
|
Linguini, Penne |
Instructions
-
Step 1:
Bring a large pot of salted water to a boil.
-
Step 2:
Add the fettuccine and cook until al dente according to package directions, usually 10 minutes.
-
Step 3:
Reserve 1/2 cup of the cooking water, then drain well. Set aside.
Chicken
Tools and Equipment
- Large nonstick skillet
- Instant-read thermometer
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 pound |
boneless, skinless chicken breasts |
|
Chicken thighs |
| 1 teaspoon |
Italian seasoning |
|
|
| 2 tablespoons |
extra-virgin olive oil |
|
Canola oil |
| 1 tablespoon |
butter |
|
|
| 3/4 teaspoon |
kosher salt |
|
Sea salt |
| 1/4 teaspoon |
pepper |
|
White pepper |
Instructions
-
Step 1:
Warm the olive oil over medium-high heat in a large nonstick skillet. (Tips: Make sure the oil is shimmering before adding the chicken.)
-
Step 2:
Season chicken breasts with Italian seasoning, salt, and pepper.
-
Step 3:
Add the chicken and leave undisturbed for 5-7 minutes until golden-brown. (Tips: Swirl the pan occasionally to ensure even cooking.)
-
Step 4:
Flip over and add 1 tablespoon of butter between them, then cook another 5-7 minutes, or until internal temperature reaches 165°F. (Tips: Use an instant-read thermometer for accuracy.)
-
Step 5:
Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
Alfredo Sauce
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1/2 cup |
butter |
cut into large cubes or slices |
Margarine |
| 2 cups |
heavy whipping cream |
|
Half-and-half |
| 1 clove |
garlic |
minced |
Garlic powder |
| 3/4 teaspoon |
garlic powder |
|
|
| 3/4 teaspoon |
Italian seasoning |
|
|
| 2 cups |
freshly grated Parmesan cheese |
|
Grana Padano |
| 1/4 teaspoon |
salt |
|
|
| 1/4 teaspoon |
pepper |
|
|
Instructions
-
Step 1:
In the same pan used to cook the chicken, over medium-low heat, add the butter and cream; whisk until butter has melted. (Tips: Avoid high heat to prevent scorching the cream.)
-
Step 2:
Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
-
Step 3:
Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken. (Tips: The sauce will thicken upon cooling as well.)
-
Step 4:
Stir in the Parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta water to thin it out.) (Tips: Add Parmesan cheese away from heat to prevent clumping.)
Additional Information
Notes: For best results, use freshly grated Parmesan instead of pre-shredded cheese to avoid graininess. Make sauce just before serving for the best texture. Enjoy with a side of garlic bread or a light salad.
