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Easy Chicken Fettuccine Alfredo

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A comforting bowl of creamy pasta featuring perfectly cooked chicken and a rich Alfredo sauce, ideal for busy weeknights.

Ingredients

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  • 2 large chicken breasts (about 1.5 lbs)
  • 1.5 teaspoons kosher salt (for chicken)
  • 0.5 teaspoon black pepper (for chicken)
  • 0.25 teaspoon smoked paprika
  • 2 tablespoons oil (vegetable, canola, or light olive oil)
  • 1 tablespoon butter (for chicken)
  • 1 tablespoon kosher salt (for pasta water)
  • 12 oz fettuccine
  • 0.75 cup butter (1.5 sticks, for sauce)
  • 5 cloves garlic (minced)
  • 2 cups heavy cream
  • 1.25 teaspoons kosher salt (for sauce)
  • 0.5 teaspoon black pepper (for sauce, or to taste)
  • 0.125 teaspoon cayenne pepper (adds flavor, not heat)
  • 0.125 teaspoon nutmeg
  • 1.5 cups finely grated Parmesan (from a block, not pre-shredded)
  • Extra Parmesan cheese (for garnish)
  • Fresh chopped parsley (for garnish)

Instructions

  1. Prepare the Chicken Cutlets: Slice each chicken breast in half horizontally to create thin cutlets. In a small bowl, mix together the kosher salt, black pepper, and smoked paprika. Pat the chicken dry with paper towels, then season both sides generously with the spice mixture.
  2. Sear the Chicken: Heat a large sauté pan over medium-high heat for about 3 minutes. Add the oil and swirl it to coat the bottom of the pan. Place the seasoned chicken in the hot pan without overcrowding. Cook for 3-4 minutes on the first side without moving, allowing a beautiful golden crust to form.
  3. Brown the Chicken: Once the chicken releases easily, flip it over. Add 1 tablespoon of butter to the pan and cook for an additional 2 minutes until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate, cover it to keep warm, and leave the juices in the pan.
  4. Cook the Fettuccine: In a large pot, bring salted water to a boil. Once boiling, add the fettuccine and cook until al dente, about 10 minutes. Reserve 1 cup of the pasta water, then drain the noodles. Drizzle lightly with olive oil and toss to prevent sticking.
  5. Make the Alfredo Sauce: Using the same pan where you cooked the chicken, melt 3/4 cup of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
  6. Incorporate the Cream: Slowly pour in the heavy cream while stirring. Add the kosher salt, black pepper, cayenne pepper, and nutmeg. Allow the sauce to simmer gently (without boiling) for 2-3 minutes until small bubbles form around the edges.
  7. Mix in the Parmesan: Gradually stir in the finely grated Parmesan cheese, a few tablespoons at a time, until melted and smooth. Taste and adjust the seasoning as needed.
  8. Combine Pasta and Chicken: Add the cooked fettuccine to the sauce in batches, stirring to coat evenly. Slice the chicken thinly across the grain. You can either layer the chicken on top of the pasta or stir it in for an even mix.
  9. Adjust Sauce Consistency: If the sauce thickens too much, loosen it with a few tablespoons of the reserved pasta water. Garnish with extra Parmesan and freshly chopped parsley. Serve immediately and enjoy!

Notes

Leftover Easy Chicken Fettuccine Alfredo can be stored in an airtight container in the fridge for up to 3 days. Add a splash of milk or reserved pasta water when reheating.

Nutrition

Find it online: https://tashirecipez.com/easy-chicken-fettuccine-alfredo/

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