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Homemade Chicken Alfredo Pasta

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Fettuccine with juicy chicken and creamy Parmesan sauce makes an easy, satisfying meal for any night.

Ingredients

Scale
  • 285 g fettuccine
  • 450 g boneless, skinless chicken breast
  • 2.5 mL salt
  • 2.5 mL black pepper
  • 5 mL garlic powder
  • 5 mL Italian seasoning
  • 28 g unsalted butter
  • 113 g unsalted butter
  • 2 tbsp minced garlic
  • 300 mL heavy cream
  • 2.5 mL salt
  • 2.5 mL black pepper
  • 5 mL Italian seasoning
  • 125 g shredded Parmesan cheese
  • Grated Parmesan cheese for serving
  • Dried parsley for garnish

Instructions

  1. Cook the fettuccine in a large pot of salted boiling water according to package directions. Drain and reserve.
  2. Slice chicken breasts in half lengthwise to create thin cutlets. Season both sides evenly with salt, pepper, garlic powder, and Italian seasoning.
  3. In a large skillet over medium-high heat, melt 28 g butter. Sear chicken cutlets until golden and cooked through, reaching 74°C internal temperature. Transfer to a plate and keep warm.
  4. In the same skillet, melt 113 g butter over medium heat. Stir in minced garlic and sauté until fragrant, about 1 minute.
  5. Pour in heavy cream, whisking continuously. Add salt, pepper, and Italian seasoning. Simmer for 2-3 minutes until mixture begins to thicken.
  6. Gradually stir in shredded Parmesan cheese until fully melted and sauce reaches desired consistency.
  7. Add the cooked fettuccine and toss to coat pasta thoroughly in the Alfredo sauce.
  8. Slice cooked chicken and arrange on top of the pasta. Garnish with additional Parmesan and dried parsley before serving.

Notes

For enhanced flavor, allow the chicken to rest briefly before slicing to retain juiciness.

Nutrition

Find it online: https://www.delicetreats.com/homemade-chicken-alfredo-dinner/