Chicken Fettuccine Alfredo
Ingredients
For the Chicken:
- 2 lbs chicken breast, cut into bite-sized chunks
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp chopped parsley (for garnish)
For the Alfredo Sauce:
- 1 lb fettuccine pasta
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp Italian seasoning
- Extra Parmesan & parsley for topping
Instructions
1. Cook the pasta:
- Boil salted water in a large pot.
- Add fettuccine and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain and set aside.
2. Cook the chicken:
- Toss chicken pieces with olive oil, salt, pepper, paprika, garlic powder, and Italian seasoning.
- Heat a large skillet over medium-high heat.
- Sear chicken pieces for 4–5 minutes per side, until golden brown and fully cooked (internal temp 165°F / 74°C).
- Remove and set aside.
3. Make the Alfredo sauce:
- In the same skillet, lower heat to medium and melt butter.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and stir. Let simmer gently for 3–4 minutes.
- Add Parmesan cheese, salt, pepper, and Italian seasoning. Stir until cheese melts and sauce thickens slightly.
- If sauce is too thick, add a splash of the reserved pasta water.
4. Combine:
- Add cooked pasta to the Alfredo sauce and toss to coat evenly.
- Plate pasta on one side of a large platter and arrange grilled chicken on the other side.
- Garnish with parsley and extra Parmesan.
If you want this to taste exactly like the one in the photo, you might want to char the chicken a little more for that beautiful golden crust, and make the Alfredo sauce extra creamy by adding a little more Parmesan and cream.
Do you want me to give you a restaurant-style version with even richer flavor and perfect grill marks? That would take it up a notch.