Chicken Fettuccine Alfredo Recipe

Chicken Fettuccine Alfredo is a creamy and delicious Italian-American pasta dish made with tender chicken breast, perfectly cooked fettuccine, and a rich Alfredo sauce. This classic comfort food is easy to prepare and perfect for a quick weeknight dinner or a special occasion meal.

Instructions:

1. Cook the Fettuccine:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (usually about 10-12 minutes). Drain and set aside, reserving 1/2 cup of the pasta water.

2. Cook the Chicken:

• While the pasta is cooking, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked and golden brown. The internal temperature should reach 165°F (75°C).
• Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

3. Make the Alfredo Sauce:

• In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
• Slowly pour in the heavy cream and milk, stirring constantly. Let the mixture simmer for 2-3 minutes until it starts to thicken slightly.
• Gradually whisk in the grated Parmesan cheese, stirring until the sauce is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up. Season with salt, black pepper, and red pepper flakes (if using).

4. Combine the Pasta and Sauce:

• Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly with the creamy sauce. If the sauce becomes too thick, you can add more pasta water or milk to reach your desired consistency.

5. Add the Chicken:

• Slice the cooked chicken into strips and add it to the pasta. Toss gently to combine everything together.

6. Serve:

• Plate the Chicken Fettuccine Alfredo and garnish with freshly chopped parsley. You can also sprinkle extra Parmesan cheese on top if desired.

Tips for Success:

1. Pasta Cooking Tip:
   • Always cook the pasta al dente to ensure it has the perfect texture when tossed with the Alfredo sauce. Overcooked pasta may become mushy when combined with the sauce.
2. Chicken Alternatives:
   • If you prefer, you can use grilled chicken, rotisserie chicken, or even shrimp instead of pan-seared chicken breasts.
3. Use Fresh Parmesan:
   • Freshly grated Parmesan cheese melts more smoothly than pre-shredded varieties, giving you a creamier sauce.
4. Adjusting Sauce Consistency:
   • If the Alfredo sauce becomes too thick while simmering, simply add a bit more pasta water, milk, or cream to thin it out to your desired consistency.

Variations:

1. Broccoli Chicken Alfredo:

• Add steamed or roasted broccoli florets to the pasta for a healthy and colorful addition to the dish.

2. Cajun Chicken Alfredo:

• For a spicy twist, season the chicken with Cajun seasoning before cooking. You can also sprinkle some Cajun spices into the Alfredo sauce.

3. Mushroom Alfredo:

• Add sautéed mushrooms to the dish to bring an earthy flavor and a bit of texture to the creamy Alfredo sauce.

4. Lemon Chicken Alfredo:

• For a fresh, zesty flavor, add a squeeze of lemon juice and some lemon zest to the Alfredo sauce.

Nutritional Information (per serving):

• Calories: 720
• Fat: 40g
• Carbohydrates: 56g
• Protein: 40g
• Fiber: 3g
• Sodium: 850mg

Frequently Asked Questions:

1. Can I make Alfredo sauce without cream?

• Yes, you can substitute heavy cream with whole milk or half-and-half, but the sauce will be slightly less rich. You may need to add a thickening agent like a bit of flour or cornstarch to achieve the same creamy texture.

2. Can I make Chicken Alfredo ahead of time?

• Yes, you can prepare the sauce and chicken ahead of time and store them separately in the fridge. When ready to serve, reheat the sauce and chicken, cook the pasta, and combine everything. Be sure to reheat the sauce gently to avoid separation.

3. How do I store leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to bring the sauce back to a creamy consistency.

4. Can I freeze Chicken Alfredo?

• It’s not recommended to freeze Alfredo sauce, as the dairy can separate and result in a grainy texture. If you must freeze it, thaw it in the refrigerator overnight and reheat gently, whisking vigorously to bring the sauce back together.

Conclusion:

Chicken Fettuccine Alfredo is a rich and creamy pasta dish that’s perfect for a cozy dinner. Whether you enjoy it with classic grilled chicken or add your own twist with vegetables or spices, this recipe is sure to become a favorite. With its smooth, cheesy Alfredo sauce and tender chicken, it’s a satisfying meal that everyone will love!

Yield: 4

Chicken Fettuccine Alfredo Recipe

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Chicken Fettuccine Alfredo is a creamy and delicious Italian-American pasta dish made with tender chicken breast, perfectly cooked fettuccine, and a rich Alfredo sauce. This classic comfort food is easy to prepare and perfect for a quick weeknight dinner or a special occasion meal.

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Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/4 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional garnish: Extra Parmesan cheese

Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside.

2. Cook the Chicken:

While the pasta cooks, season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

3. Prepare the Alfredo Sauce:

In the same skillet, lower the heat to medium and add the butter. Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and let it simmer for 2-3 minutes. Gradually stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy.

4. Combine:

Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little pasta water to thin it out to your desired consistency.

Add the sliced chicken on top of the pasta.

5. Serve:

Divide the Chicken Fettuccine Alfredo onto plates. Garnish with chopped parsley and extra Parmesan if desired.

Notes

• Chicken Variations: You can use grilled, baked, or pan-fried chicken in this recipe.
• Cheese: Freshly grated Parmesan cheese works best for a smooth, creamy sauce.
• Make it Lighter: Swap out the heavy cream for half-and-half if you want a lighter version of the sauce.
• Add-Ins: Feel free to add broccoli, spinach, or mushrooms for added texture and flavor.