Chicken Fettuccine Alfredo
This Chicken Fettuccine Alfredo recipe is creamy, rich, and made with tender chicken and Homemade Alfredo Sauce! It is packed with flavor and better than any restaurant version!
Servings: 8
Cost: $13.95, $1.74 per Serving
Ingredients
For the Chicken:
- 2 pounds Chicken Breasts
- ½ cup All Purpose Flour
- 1 Tablespoon Olive Oil or Avocado Oil
- 1 Tablespoon Butter
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Paprika
For the Pasta and Sauce:
- 12 ounces Fettuccine Pasta
- 1 Tablespoon Butter
- 3 cloves Garlic minced (or 1 Tablespoon pre-minced garlic)
- 3 cups Half and Half
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 cup Fresh Grated Parmesan Cheese divided
- 2 Tablespoons Fresh Parsley finely chopped, for serving
Instructions
- Cook 12 ounces fettuccine pasta according to the package directions until al dente. Drain and set aside.
- Filet 2 pounds chicken breasts into thinner cutlets.
- Place ½ cup all purpose flour into a shallow bowl and dredge the chicken on both sides until evenly coated.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat until the butter is melted.
- Add the chicken to the skillet and season both sides with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika.
- Cook the chicken for 5–6 minutes per side until browned and fully cooked through to an internal temperature of 165 degrees F.
- Remove the chicken from the skillet and place on a separate plate.
- In the same skillet, add 1 tablespoon butter and heat over medium-high heat until melted, scraping up any browned bits from the pan.
- Add 3 minced garlic cloves and sauté for 30–60 seconds until fragrant.
- Whisk in 3 cups half and half, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a low simmer and cook on low for approximately 2 minutes.
- Reduce the heat to low to keep the sauce warm.
- Whisk in ½ cup grated parmesan cheese until fully melted.
- Add the cooked fettuccine pasta to the skillet and toss to coat the pasta in the sauce.
- Slice the cooked chicken and return it to the skillet with the pasta.
- Serve topped with the remaining ½ cup parmesan cheese and 2 tablespoons chopped fresh parsley. Enjoy!
Video
Notes
If the chicken breasts are varies thickness, you can pound them out to make sure they're approximately similar thickness so that they cook evenly.
When cooking the chicken, don't move it around a ton. Let it sit without moving it so that it gets browned. Then when you flip it let it sit on the opposite side so that it gets browned as well.
When you remove the chicken from the pan, place them on a plate.
Do not overlap the chicken in order to keep them crispy.
I use an instant read meat thermometer to make sure that the chicken is cooked through.
If your sauce seems too thin, don't worry the pasta will soak up the liquid and it will thicken as it sets.
Variations Ideas
- Broccoli - Add steamed broccoli florets for the best Broccoli Chicken Alfredo dish.
- Slice Mushroom - Sauté mushrooms with garlic before adding alfredo sauce.
- Change Meat - Swap chicken for shrimp for a seafood twist. You can even omit the chicken strips if you prefer.
- Noodles - Feel to make this spaghetti, penne, or linguine.
Nutrition
Calories: 526kcal | Carbohydrates: 43g | Protein: 38g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 849mg | Potassium: 668mg | Fiber: 2g | Sugar: 5g | Vitamin A: 656IU | Vitamin C: 4mg | Calcium: 266mg | Iron: 2mg
