Description
This homemade Chicken Alfredo recipe features tender seared chicken and fettuccine tossed in a rich, buttery garlic sauce for the ultimate cozy meal.
Ingredients
- 1/2 cup finely-grated Pecorino Romano cheese
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon garlic powder (for sauce)
- 1/2 cup finely-grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt (plus more for water)
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter
- 8 ounces fettuccine pasta
- 1/2 teaspoon garlic powder (for chicken)
Instructions
- Start by bringing a large pot of salted water to a rolling boil and cooking the fettuccine until it is just al dente according to the package instructions. Before draining the noodles, carefully scoop out and reserve about one cup of the starchy cooking water, then set both the pasta and water aside for later.
- While the water heats, pat the chicken breasts completely dry with paper towels to ensure a good sear. Season them generously on both sides with the Italian seasoning, garlic powder, salt, and black pepper.
- Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers. Add the seasoned chicken to the pan and cook for about 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F. Remove the meat to a plate, cover loosely with foil to keep warm, and let it rest before slicing against the grain.
- Reduce the heat under the same skillet to medium and add the butter, scraping up any browned bits from the bottom as it melts. Whisk in the milk, extra garlic powder, salt, and pepper, letting the mixture warm through gently for a couple of minutes.
- Add the cooked pasta and about half a cup of the reserved pasta water directly into the skillet with the milk mixture. Toss everything together vigorously until the liquid starts to cling to the noodles, adding a splash more water if it looks too dry.
- Turn off the heat completely and sprinkle in the grated Pecorino Romano and Parmesan cheese. Stir constantly until the residual heat melts the cheese into a glossy, thick Chicken Alfredo sauce that fully coats the pasta, then toss in the sliced chicken just before serving.
Notes
For the best texture, serve immediately as the sauce thickens significantly as it cools.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 780
- Sugar: 3g
- Sodium: 1160mg
- Fat: 43g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 250mg
Keywords: chicken alfredo recipe, easy pasta dinner, homemade alfredo sauce, creamy chicken pasta