Description
Indulgent chicken fettuccine alfredo whisks home cooks through creamy Italian comfort with rich parmesan sauce. Silky pasta ribbons and tender chicken create a classic dinner that satisfies deep hunger and culinary cravings.
Ingredients
Scale
- 400 g (14 oz) fettuccine pasta
- 500 g (1 lb) boneless, skinless chicken breasts (or thighs)
- 1 ½ cups (375 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- 4 tbsps unsalted butter
- 2 tbsps olive oil or butter
- 4 cloves garlic, minced
- ½ cup (120 ml) pasta water (reserved from cooking the pasta)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pasta Preparation: Boil salted water and cook fettuccine until perfectly al dente, reserving 1/2 cup pasta water before draining.
- Chicken Seasoning: Generously coat chicken with garlic powder, Italian seasoning, salt, and pepper.
- Chicken Cooking: Sear chicken in hot olive oil over medium-high heat until golden and fully cooked, approximately 5-7 minutes per side, ensuring internal temperature reaches 75°C/165°F.
- Chicken Resting: Allow chicken to rest for 5 minutes, then slice into elegant strips.
- Sauce Foundation: In the same skillet, reduce heat and melt butter, adding minced garlic and sautéing until aromatic.
- Cream Integration: Gently introduce heavy cream, bringing to a delicate simmer while continuously stirring.
- Cheese Incorporation: Blend Parmesan cheese into the sauce until completely melted and silky smooth.
- Final Assembly: Combine cooked pasta and sliced chicken with the creamy sauce, thoroughly coating each ingredient.
- Sauce Adjustment: If needed, incorporate reserved pasta water to achieve desired sauce consistency.
- Seasoning Refinement: Adjust salt and pepper to personal taste.
- Presentation: Garnish with fresh parsley and additional Parmesan cheese, serving immediately alongside garlic bread or a crisp side salad.
Notes
- Cut chicken into uniform strips for even cooking and aesthetic presentation, ensuring consistent texture and heat distribution.
- Maintain medium-low heat when adding cream and cheese to prevent curdling, stirring continuously for smooth, silky consistency.
- Cook fettuccine exactly al dente, as it will continue absorbing sauce after mixing, preventing mushy or overly soft noodles.
- Substitute heavy cream with Greek yogurt or half-and-half for lighter version, use gluten-free pasta for celiac-friendly adaptation, or replace chicken with grilled shrimp for seafood variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg