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A rich and creamy pasta dish featuring tender pan-seared chicken tossed in a classic garlic and Parmesan Alfredo sauce. This comforting Italian-American favorite is perfect for a satisfying weeknight dinner and comes together in just over 30 minutes.
Bring a large pot of 4 quarts of water to a rolling boil. Add 1 tbsp of salt. Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta but do not rinse it.
While the pasta cooks, pat the chicken breasts dry with paper towels and cut them into 1-inch cubes. Season the chicken pieces with 0.5 tsp of salt and 0.25 tsp of black pepper. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. In the same skillet, add the butter and let it melt, scraping up any browned bits left from the chicken. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it burn. Slowly pour in the heavy cream while whisking constantly. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing it to thicken slightly. Reduce the heat to low.
Gradually add the freshly grated Parmesan cheese to the sauce, a little at a time, whisking continuously until the cheese is fully melted and the sauce is smooth and creamy. It is crucial not to let the sauce boil after adding the cheese, as this can cause it to separate. Season the sauce with the remaining 1 tsp of salt, 0.5 tsp of black pepper, and the optional pinch of nutmeg. Taste and adjust seasoning if necessary.
Return the cooked chicken to the skillet. Add the drained fettuccine and toss everything together gently until the pasta and chicken are thoroughly coated in the Alfredo sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
A rich and creamy pasta dish featuring tender pan-seared chicken tossed in a classic garlic and Parmesan Alfredo sauce. This comforting Italian-American favorite is perfect for a satisfying weeknight dinner and comes together in just over 30 minutes.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 1186.94 calories per serving with 71.33g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Replace the chicken with 1.5 lbs of peeled and deveined shrimp. Sauté for 2-3 minutes until pink and opaque, then proceed with the recipe.
Stir in 1 cup of steamed broccoli florets, sautéed mushrooms, or wilted spinach into the finished sauce along with the pasta.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a touch of heat.
For a slightly lighter sauce, you can substitute half of the heavy cream with whole milk or half-and-half, though the sauce will be less rich and thick.
The chicken breast in this dish provides a high-quality source of lean protein, which is essential for muscle repair, growth, and overall body function.
Thanks to the heavy cream and Parmesan cheese, this dish is a good source of calcium, a vital mineral for maintaining strong bones and teeth.
The carbohydrates from the fettuccine pasta are broken down into glucose, providing the body with a primary source of energy to fuel daily activities.
A typical serving of this homemade Chicken Fettuccine Alfredo contains approximately 950-1100 calories, primarily from the cream, butter, cheese, and pasta. The exact number can vary based on specific ingredients and portion size.
Chicken Fettuccine Alfredo is a very rich and indulgent dish, high in calories, saturated fat, and sodium. It's best enjoyed in moderation as part of a balanced diet. It does provide significant protein from the chicken and calcium from the dairy.
A grainy sauce is usually caused by one of two things: using pre-shredded cheese, which has anti-caking agents, or overheating the sauce after adding the cheese. Always use a block of Parmesan and grate it yourself, and keep the heat on low while melting the cheese.
Absolutely! While fettuccine is classic, this sauce works well with other long, flat pastas like linguine or pappardelle. You can also use short pastas like penne or rigatoni, which are great for catching the creamy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat. Add a splash of milk or cream to loosen the sauce, as it will thicken considerably when cold. Avoid microwaving, as it can make the sauce oily and separate.
Alfredo sauce is best served immediately as it tends to thicken and separate upon reheating. If you need to prep ahead, you can cook the chicken and pasta in advance, but it's highly recommended to make the sauce just before serving for the best texture.
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