Chicken Fettuccine Alfredo Pasta
Chicken Fettuccine Alfredo Pasta
Ingredients
For the Chicken
- 2 chicken breasts, approximately 350 g / 14 oz
Seasoning for the Chicken
- 1 tablespoon olive oil
- 1 tablespoon oregano
- 1 tablespoon paprika
- 1 tablespoon garlic powder
For the Alfredo Sauce
- 1/2 cup butter, 110 g
- 6-7 garlic cloves, minced
- 1 2/3 cups heavy cream, 400 ml
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano
- 1 1/2 cups Parmesan cheese, grated
For the Pasta
- 250 g fettuccine
- as needed pasta water, reserved, optional, to thin sauce
For Garnish
- as needed fresh parsley, chopped
- as needed Parmesan cheese, grated
Instructions
- 1
In a bowl, combine 1 tablespoon olive oil, 1 tablespoon oregano, 1 tablespoon paprika, and 1 tablespoon garlic powder. Rub this seasoning mixture thoroughly onto the 2 chicken breasts.
⏱️ 5 min
- 2
Heat a pan over medium heat. Place the seasoned chicken breasts in the hot pan and cook for 5–6 minutes per side until they are golden brown and cooked through. Remove the cooked chicken from the pan and set it aside to rest, then slice it.
⏱️ 12 min
- 3
While the chicken cooks, boil 250 g fettuccine in salted water according to the package instructions until al dente. Before draining, reserve some of the pasta water.
⏱️ 10 min
- 4
In the same pan used for cooking the chicken, add 1/2 cup (110 g) butter. Allow the butter to melt completely. Add 6–7 minced garlic cloves to the melted butter and cook for 1–2 minutes, stirring continuously with a wooden spatula, until the garlic becomes fragrant.
⏱️ 3 min
- 5
Pour in 1 2/3 cups (400 ml) heavy cream and stir well. Sprinkle in 1 tablespoon all-purpose flour. Add the sauce seasonings: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, and 1 teaspoon oregano. Stir all ingredients together and continue to cook until the sauce thickens to your desired consistency.
⏱️ 5 min
- 6
If the sauce becomes too thick, gradually add some of the reserved pasta water while stirring until the desired consistency is reached. Stir in 1 1/2 cups of grated Parmesan cheese until it melts and the sauce becomes creamy.
⏱️ 3 min
- 7
Add the cooked fettuccine to the Alfredo sauce in the pan. Use tongs to toss the pasta, ensuring it is evenly coated in the creamy sauce. Add the sliced cooked chicken breasts to the pan with the pasta and sauce.
⏱️ 5 min
- 8
Transfer the Chicken Fettuccine Alfredo to serving plates. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fettuccine Alfredo Pasta
For the Chicken
- 2 chicken breasts, approximately 350 g / 14 oz
Seasoning for the Chicken
- 1 tablespoon olive oil
- 1 tablespoon oregano
- 1 tablespoon paprika
- 1 tablespoon garlic powder
For the Alfredo Sauce
- 1/2 cup butter, 110 g
- 6-7 garlic cloves, minced
- 1 2/3 cups heavy cream, 400 ml
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano
- 1 1/2 cups Parmesan cheese, grated
For the Pasta
- 250 g fettuccine
- as needed pasta water, reserved, optional, to thin sauce
For Garnish
- as needed fresh parsley, chopped
- as needed Parmesan cheese, grated
Instructions
- 1
In a bowl, combine 1 tablespoon olive oil, 1 tablespoon oregano, 1 tablespoon paprika, and 1 tablespoon garlic powder. Rub this seasoning mixture thoroughly onto the 2 chicken breasts.
⏱️ 5 min - 2
Heat a pan over medium heat. Place the seasoned chicken breasts in the hot pan and cook for 5–6 minutes per side until they are golden brown and cooked through. Remove the cooked chicken from the pan and set it aside to rest, then slice it.
⏱️ 12 min - 3
While the chicken cooks, boil 250 g fettuccine in salted water according to the package instructions until al dente. Before draining, reserve some of the pasta water.
⏱️ 10 min - 4
In the same pan used for cooking the chicken, add 1/2 cup (110 g) butter. Allow the butter to melt completely. Add 6–7 minced garlic cloves to the melted butter and cook for 1–2 minutes, stirring continuously with a wooden spatula, until the garlic becomes fragrant.
⏱️ 3 min - 5
Pour in 1 2/3 cups (400 ml) heavy cream and stir well. Sprinkle in 1 tablespoon all-purpose flour. Add the sauce seasonings: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, and 1 teaspoon oregano. Stir all ingredients together and continue to cook until the sauce thickens to your desired consistency.
⏱️ 5 min - 6
If the sauce becomes too thick, gradually add some of the reserved pasta water while stirring until the desired consistency is reached. Stir in 1 1/2 cups of grated Parmesan cheese until it melts and the sauce becomes creamy.
⏱️ 3 min - 7
Add the cooked fettuccine to the Alfredo sauce in the pan. Use tongs to toss the pasta, ensuring it is evenly coated in the creamy sauce. Add the sliced cooked chicken breasts to the pan with the pasta and sauce.
⏱️ 5 min - 8
Transfer the Chicken Fettuccine Alfredo to serving plates. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese before serving.
⏱️ 2 min