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Chicken Alfredo Recipe

Creamy fettuccine Alfredo topped with pan-seared chicken and fresh parsley.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 16 ounce fettuccine cooked and drained according to package directions
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.25 to 1.5 pound boneless skinless chicken breast cutlets about 3–4 pieces
  • 2 tablespoons olive oil
  • 6 tablespoons salted butter
  • 1 tablespoon minced garlic
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt for sauce
  • 2 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 1.25 cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions; drain and set aside.
  • In a small bowl, mix the Italian seasoning, 1/2 teaspoon salt, and black pepper; season both sides of the chicken cutlets with the mixture.
  • Heat the olive oil in a large 12-inch skillet over medium-high heat. When hot, add the chicken and cook 4–6 minutes per side until golden and internal temperature reaches 165°F. Transfer chicken to a plate to rest.
  • Reduce heat to medium and add the butter to the same skillet. When melted, stir in the minced garlic, garlic powder, and 1/2 teaspoon salt; cook 30 seconds until fragrant.
  • Sprinkle the flour over the butter mixture and whisk until the raw flour is blended in and no lumps remain.
  • While whisking constantly, slowly pour in the whole milk and heavy whipping cream and continue whisking until smooth.
  • Bring the sauce to a low boil, then reduce heat to low and simmer 2–3 minutes, whisking often, until the sauce thickens.
  • Whisk in the grated Parmesan until fully incorporated, then remove the skillet from the heat.
  • Add the cooked fettuccine to the Alfredo sauce and toss until the pasta is fully coated.
  • Slice the rested chicken cutlets into strips and arrange them over the sauced fettuccine; sprinkle with chopped parsley and serve.

Equipment

  • Large Pot
  • 12-inch skillet
  • Mixing Bowl
  • Whisk
  • Tongs
  • Knife
  • Cutting Board

Notes

  • Choose equally sized chicken cutlets for even cooking.
  • You can halve thick breasts to make two cutlets each.
  • Start pasta while prepping chicken so everything finishes together.
  • Cook pasta to al dente for best texture.
  • Serve while the sauce is warm because it thickens as it cools.