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
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 the Fettuccini pasta to al dente based on the pasta instructions. Drain and set aside.
- Filet the chicken breasts.
- Place the flour into a shallow bowl and dredge the chicken with the flour on both sides until it's well coated.
- Heat the olive oil and butter for the chicken in a large, deep skillet over medium high heat until the butter is melted and oil is heated through.
- Add the coated chicken breasts to the pan. Season them with salt, pepper and paprika on both sides.
- Cook the chicken for 5-6 minutes on each side until browned and the chicken is cooked through (internal temperature of 165 degrees F).
- Remove the chicken from the skillet to a separate plate and set aside.
- Add the butter for the pasta into the same skillet and heat over medium high heat until melted. Scrape up any brown bits on the bottom of the pan from the chicken.
- Add the garlic and sauté for 30-60 seconds until you start to smell the garlic.
- Whisk in the half and half, salt and pepper. Bring the mixture to a low simmer and cook on low for approximately 2 minutes.
- Reduce the heat down to low to keep the sauce warm.
- Whisk in half of the shredded parmesan cheese until melted.
- Add the cooked pasta and toss to coat the pasta with the sauce.
- Slice the chicken and return it back to the pan with the pasta.
- Serve topped with the remaining parmesan cheese and chopped parsley.
- Enjoy!
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
