Description
A classic and creamy homemade chicken alfredo pasta, perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
10 oz fettuccini
1 lb of chicken breast
1 tsp Salt, divided
1 tsp Pepper, divided
2 tsp Italian Seasoning, divided
1 tsp Garlic Powder
2 tbsp butter
1 stick (1/2 cup) of butter
2 tbsp minced garlic
1 1/4 cups of heavy cream
1 1/4 cup shredded Parmesan cheese
Dried parsley, for garnish
Instructions
- Step 1: Cook the fettuccine according to the package directions.
- Step 2: Cut the chicken breast in half lengthwise to create thinner cutlets. Season both sides with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning.
- Step 3: In a large skillet over medium-high heat, melt 2 tbsp of butter. Add the seasoned chicken and cook until golden brown on both sides and cooked through, reaching an internal temperature of 165°F.
- Step 4: Remove the cooked chicken from the skillet and set aside to rest. In the same skillet, reduce heat to medium.
- Step 5: Melt 1 stick of butter, then add the minced garlic and stir until fragrant, about 30-60 seconds.
- Step 6: Slowly whisk in the heavy cream. Season with the remaining 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning.
- Step 7: Gradually stir in the shredded Parmesan cheese until the sauce is smooth and has thickened to your desired consistency.
- Step 8: Slice the cooked chicken. Add the cooked fettuccine and sliced chicken to the sauce, tossing to combine everything.
- Step 9: Serve immediately, garnished with additional Parmesan cheese and dried parsley.
Notes
For best results, use an internal meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Do not overheat the sauce after adding the Parmesan cheese, as it can cause the sauce to separate.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American