Chicken Fettuccine Alfredo
Chicken Fettuccine Alfredo
Ingredients
For the Chicken
- 2 chicken breasts, butterflied
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Alfredo Sauce and Pasta
- 12 ounces fettuccine pasta
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 1 cup heavy cream
- 1/2 cup pasta water, reserved from cooking pasta
- 3/4 cup grated Parmesan cheese, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground, to taste
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Butterfly the chicken breasts by slicing them horizontally almost all the way through, then opening them like a book. Pat them dry with paper towels.
⏱️ 2 min
- 2
Season both sides of the butterflied chicken breasts generously with paprika, Italian seasoning, salt, and black pepper.
⏱️ 2 min
- 3
Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts to the pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min
- 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min
- 5
Once the chicken is cooked, remove it from the skillet and set aside on a cutting board to rest. Do not clean the skillet.
⏱️ 1 min
- 6
To the same skillet, add the unsalted butter and melt it over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the reserved pasta water.
⏱️ 2 min
- 8
Gradually whisk in the grated Parmesan cheese until it melts and the sauce is smooth and slightly thickened. Season with freshly ground black pepper to taste.
⏱️ 2 min
- 9
Add the cooked and drained fettuccine pasta to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly.
⏱️ 1 min
- 10
Stir in the chopped fresh parsley.
⏱️ 1 min
- 11
Slice the rested chicken breasts into 1/2-inch thick strips.
⏱️ 1 min
- 12
Serve the fettuccine Alfredo immediately in bowls, topping each serving with sliced chicken breast. Garnish with additional chopped parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fettuccine Alfredo
For the Chicken
- 2 chicken breasts, butterflied
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Alfredo Sauce and Pasta
- 12 ounces fettuccine pasta
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 1 cup heavy cream
- 1/2 cup pasta water, reserved from cooking pasta
- 3/4 cup grated Parmesan cheese, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground, to taste
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Butterfly the chicken breasts by slicing them horizontally almost all the way through, then opening them like a book. Pat them dry with paper towels.
⏱️ 2 min - 2
Season both sides of the butterflied chicken breasts generously with paprika, Italian seasoning, salt, and black pepper.
⏱️ 2 min - 3
Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts to the pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min - 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min - 5
Once the chicken is cooked, remove it from the skillet and set aside on a cutting board to rest. Do not clean the skillet.
⏱️ 1 min - 6
To the same skillet, add the unsalted butter and melt it over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the reserved pasta water.
⏱️ 2 min - 8
Gradually whisk in the grated Parmesan cheese until it melts and the sauce is smooth and slightly thickened. Season with freshly ground black pepper to taste.
⏱️ 2 min - 9
Add the cooked and drained fettuccine pasta to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly.
⏱️ 1 min - 10
Stir in the chopped fresh parsley.
⏱️ 1 min - 11
Slice the rested chicken breasts into 1/2-inch thick strips.
⏱️ 1 min - 12
Serve the fettuccine Alfredo immediately in bowls, topping each serving with sliced chicken breast. Garnish with additional chopped parsley and grated Parmesan cheese, if desired.
⏱️ 1 min