Description
Creamy chicken fettuccine alfredo whisks you into Italian culinary bliss with its rich, velvety sauce and tender pasta. Comfort meets elegance in this classic dish that promises to satisfy your deepest dinner cravings with minimal effort.
Ingredients
Scale
Main Protein:
- 2 chicken breasts, thinly sliced
- 1/2 cup chicken broth
Pasta and Dairy:
- 8 ounces (226 grams) fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Seasonings and Garnish:
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil and cook fettuccine until al dente, typically 8-10 minutes. Carefully drain the pasta, reserving a small amount of cooking water, and set aside.
- Season chicken slices with salt and pepper. Heat a large skillet over medium-high heat and cook chicken pieces until golden brown and fully cooked through, approximately 6-7 minutes per side.
- Remove chicken from the skillet and let rest on a cutting board while preparing the sauce.
- In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until aromatic and lightly golden, about 30-45 seconds.
- Pour heavy cream into the skillet, whisking continuously. Gradually incorporate Parmesan cheese, stirring until the mixture becomes smooth and velvety.
- Add chicken broth to the sauce, continuing to stir until the consistency is creamy and slightly thickened.
- Return cooked chicken to the skillet and gently fold into the sauce.
- Add drained fettuccine to the skillet, tossing carefully to ensure every strand is evenly coated with the luxurious Alfredo sauce.
- If the sauce seems too thick, incorporate a small amount of reserved pasta water to achieve desired consistency.
- Transfer to serving plates, garnish with freshly chopped parsley, and serve immediately while hot.
Notes
- Ensure pasta is al dente by cooking 1-2 minutes less than package instructions to prevent mushy texture when mixed with sauce.
- Pat chicken dry before cooking to achieve golden-brown sear and lock in moisture for more flavorful protein.
- Use freshly grated Parmesan cheese instead of pre-packaged for richer, more authentic sauce complexity.
- Create lighter version by substituting half-and-half for heavy cream and using Greek yogurt to reduce calories while maintaining creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 789 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 55 g
- Saturated Fat: 32 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 155 mg