Description
A creamy and comforting chicken Alfredo recipe that comes together in about 30 minutes, making it perfect for busy weeknight dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.3 lb total)
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon neutral oil (like canola or avocado)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 8 oz. fettuccine
- 1 tablespoon chopped fresh parsley (for garnish)
- Reserve ½ cup pasta water before draining
Instructions
- Pat chicken breasts dry and season with Italian seasoning, salt, and pepper.
- In a large skillet over medium heat, heat oil and sear chicken for 7-8 minutes on each side until golden brown. Set aside to rest.
- In the same pan, lower the heat and melt butter; add minced garlic and cook for about 2 minutes.
- Pour in heavy cream, stirring to combine, and let it come to a gentle simmer (avoid boiling).
- Cook fettuccine in salted water until al dente; reserve ½ cup pasta water before draining.
- Stir grated Parmesan into the cream and allow it to melt into the sauce.
- Add drained fettuccine to the sauce, stirring gently to combine, adjusting consistency with reserved pasta water if necessary.
- Slice chicken into strips and serve over the creamy fettuccine. Garnish with chopped parsley.
Notes
Serve with garlic bread and a simple salad. Leftovers can be stored in the fridge for 3-4 days. To reheat, warm gently on the stove, adding cream or reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg