Why Make This Recipe
Chicken Alfredo with Fettuccini is a comforting and delicious dish that appeals to many. It’s creamy, cheesy, and full of flavor. This recipe is not only easy to prepare but also perfect for a family dinner or a special occasion. With simple ingredients, you can create a delightful meal that everyone will enjoy.
How to Make Chicken Alfredo with Fettuccini
Ingredients
- 10 oz fettuccini
- 1 lb chicken breast
- 1/2 tsp salt and pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp butter
- 1 stick (1/2 cup) butter
- 2 tbsp minced garlic
- 1 1/4 cups heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/4 cups shredded Parmesan cheese
- Dried parsley
Directions
- Boil fettuccine following the directions on the box.
- Cut the chicken in half lengthwise to make them thinner. Season both sides with 1/2 tsp salt and pepper and 1 tsp garlic powder and Italian seasoning.
- In a skillet over medium-high heat, melt 2 tbsp of butter. Cook the chicken until both sides are golden brown and cooked through. Use a meat thermometer to make sure the chicken reaches 165 degrees.
- Remove the chicken from the skillet. Melt 1 stick of butter over medium heat and add minced garlic, stirring well.
- Add heavy cream and stir constantly.
- Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Then, add 1 1/4 cup of shredded Parmesan cheese, stirring until the sauce thickens.
- Once the Alfredo is at the desired consistency, add the cooked fettuccini and top it with sliced chicken. Stir until everything is well combined.
- Serve and top with extra Parmesan cheese and some dried parsley. Enjoy!
How to Serve Chicken Alfredo with Fettuccini
Chicken Alfredo is best served hot. You can plate it up with a sprinkle of fresh or dried parsley for an extra touch. Serve it alongside garlic bread or a fresh salad to complete your meal.
How to Store Chicken Alfredo with Fettuccini
To store leftovers, place them in an airtight container in the refrigerator. It will keep well for about 3-4 days. Reheat the dish on the stove or in the microwave, adding a splash of cream or chicken broth to prevent it from drying out.
Tips to Make Chicken Alfredo with Fettuccini
- Make sure to cook the chicken thoroughly for a safe and tasty meal.
- If the sauce is too thick, add a little bit of pasta water or extra cream to loosen it up.
- Feel free to adjust the seasonings to your taste. Adding more garlic or Italian herbs can enhance the flavor.
Variation
You can make this Chicken Alfredo vegetarian by replacing the chicken with sautéed vegetables like broccoli, mushrooms, or spinach. Another option is to use shrimp instead of chicken for a different protein choice.
FAQs
1. Can I use other types of pasta for this recipe?
Yes! While fettuccini is traditional, you can use any pasta shape you prefer, such as penne or linguine.
2. How can I make this recipe lighter?
To make a lighter version, you can use low-fat cream or milk instead of heavy cream and reduce the amount of butter and cheese.
3. Can I freeze Chicken Alfredo with Fettuccini?
It’s best not to freeze this dish because the cream sauce may separate when thawed. However, you can freeze the chicken separately and then make the pasta and sauce fresh when you are ready to eat.
Chicken Alfredo with Fettuccini
Ingredients
Pasta
- 10 oz fettuccini Use your preferred pasta shape if desired.
Chicken
- 1 lb chicken breast Cut in half lengthwise.
- 1/2 tsp salt and pepper For seasoning the chicken.
Seasoning
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Butter
- 2 tbsp butter For cooking the chicken.
- 1 stick (1/2 cup) butter For the sauce.
Sauce Ingredients
- 2 tbsp minced garlic For the Alfredo sauce.
- 1 1/4 cups heavy cream Main sauce ingredient.
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/4 cups shredded Parmesan cheese Adds creaminess and flavor.
- Dried parsley For garnish.
Instructions
Preparation
- Boil fettuccine following the directions on the box.
- Cut the chicken in half lengthwise to make them thinner. Season both sides with 1/2 tsp salt and pepper and 1 tsp garlic powder and Italian seasoning.
Cooking
- In a skillet over medium-high heat, melt 2 tbsp of butter. Cook the chicken until both sides are golden brown and cooked through. Use a meat thermometer to make sure the chicken reaches 165 degrees.
- Remove the chicken from the skillet. Melt 1 stick of butter over medium heat and add minced garlic, stirring well.
- Add heavy cream and stir constantly.
- Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Then, add 1 1/4 cup of shredded Parmesan cheese, stirring until the sauce thickens.
- Once the Alfredo is at the desired consistency, add the cooked fettuccini and top it with sliced chicken. Stir until everything is well combined.
Serving
- Serve and top with extra Parmesan cheese and some dried parsley. Enjoy!