Description
This Chicken Fettuccine Alfredo is a classic Italian-American dish featuring tender pan-seared chicken cutlets served atop creamy, rich Alfredo sauce coated fettuccine pasta. The recipe balances flavorful seasoning, a garlic-infused butter cream sauce, and fresh Parmesan cheese for a decadent yet approachable dinner that serves 4.
Ingredients
Scale
Chicken
- 2 large chicken breasts (1.5 pounds)
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons oil (vegetable, canola, or light olive oil)
- 1 tablespoon butter
Pasta
- Water (for boiling)
- 1 tablespoon kosher salt (for pasta water)
- 12 ounces fettuccine
Alfredo Sauce
- 3/4 cup butter (1 and 1/2 sticks)
- 5 cloves garlic (smashed and minced)
- 2 cups heavy cream
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 1 & 1/2 cups finely shredded block Parmesan cheese
Garnish
- Extra Parmesan cheese
- Chopped parsley
Instructions
- Prepare the chicken. Slice each chicken breast horizontally into two thin cutlets, resulting in 4 thin pieces shaped like the original breasts but thinner.
- Season the chicken. Pat the chicken dry with paper towels. Combine 1 1/4 teaspoons salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Rub this spice mixture on both sides of each chicken piece.
- Heat the pan. Warm a 12-inch sauté pan over medium-high heat for at least 3 minutes, then add 2 tablespoons oil and swirl to coat until shimmering.
- Sear the chicken. Carefully place chicken pieces in the hot pan, without crowding or moving them, to ensure a good sear.
- Cook the first side. Lower heat to medium and cook chicken for 3-4 minutes without flipping if it sticks to the pan.
- Flip and brown. Use tongs to flip each piece, add 1 tablespoon butter, swirl it as it melts, and cook the second side for about 2 minutes until golden brown and internal temperature reaches 160°F. Remove chicken and cover to keep warm.
- Cook the pasta. Bring a 3-quart pot of water with 1 tablespoon kosher salt to a rolling boil. Add fettuccine, stirring occasionally and cooking about 10 minutes until al dente. Drain, reserving about 1 cup pasta water. Toss pasta with a drizzle of olive oil to prevent sticking.
- Start the Alfredo sauce. In the same pan, melt 3/4 cup butter over medium heat, allowing it to bubble gently without browning, then add minced garlic and sauté for 1 minute.
- Add cream and seasonings. Slowly pour in 2 cups heavy cream while stirring, followed by 1 1/4 teaspoons salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne, and 1/8 teaspoon nutmeg.
- Simmer sauce gently. Cook over medium heat 2-3 minutes until gentle bubbles appear at the pan edges, avoiding a full boil to prevent curdling. Lower heat to medium-low.
- Shred and add Parmesan. Finely shred 1 1/2 cups Parmesan cheese. Add it gradually to the sauce in small amounts, stirring continuously to melt smoothly.
- Adjust seasoning. Taste the sauce and add any preferred seasoning adjustments.
- Combine pasta with sauce. Add the fettuccine in thirds to the sauce, stirring each addition to coat thoroughly.
- Slice the chicken. Using a sharp serrated knife, cut the chicken into strips against the grain.
- Serve. Either arrange chicken strips on top of plated pasta or mix them directly into the pan with the pasta and sauce.
- Keep warm if needed. If serving later, keep the dish covered over low heat. To loosen thickened sauce before serving, stir in reserved pasta water a few tablespoons at a time.
- Garnish and enjoy. Top each serving with extra Parmesan cheese and a sprinkle of chopped parsley.
Notes
- Use freshly grated Parmesan cheese for the best melt and sauce texture; pre-shredded cheese can cause clumpiness.
- Do not overcrowd the pan when searing chicken to ensure even browning.
- Do not let the Alfredo sauce boil fully to prevent it from breaking and curdling.
- Slicing chicken thinly and against the grain ensures tender bites.
- Reserved pasta water helps adjust sauce consistency if it thickens too much.
