Flavorful Chicken Alfredo
Flavorful Chicken Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, sliced horizontally into 4 cutlets
- 2 tablespoons olive oil, plus more for cooking
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Alfredo Sauce
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
For the Pasta and Garnish
- 12 ounces fettuccine pasta
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken by slicing each chicken breast horizontally in half to create thinner cutlets. Pat them dry with paper towels.
⏱️ 5 min
- 2
In a medium bowl, drizzle the chicken cutlets with 2 tablespoons of olive oil. Season generously with chipotle chili powder, paprika, Italian seasoning, salt, black pepper, garlic powder, and onion powder. Ensure the chicken is well coated with the spices.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add a little more olive oil to the pan. Once hot, carefully place the seasoned chicken cutlets in the skillet. Cook for 4-6 minutes per side, or until a deep golden-brown char develops and the internal temperature reaches 165°F. This char is crucial for flavor. Remove the chicken from the pan and set aside on a plate, allowing it to rest. Do not clean the pan.
⏱️ 12 min
- 4
While the chicken rests, bring a large pot of salted water to a boil for the fettuccine pasta.
⏱️ 5 min
- 5
Reduce the heat in the skillet to medium. Add the diced onion to the pan, scraping the bottom with a wooden spoon or tongs to release all the flavorful browned bits from the chicken. Sauté the onion for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
⏱️ 6 min
- 6
Add the unsalted butter to the skillet with the onions and garlic. Once the butter has melted, pour in the heavy cream. Bring the mixture to a gentle simmer. Pour any accumulated juices from the resting chicken into the sauce.
⏱️ 4 min
- 7
While the sauce is simmering, add the fettuccine pasta to the boiling water and cook according to package directions until al dente.
⏱️ 10 min
- 8
Gradually add the freshly grated Parmesan cheese to the simmering sauce, stirring constantly until the cheese is fully melted and the sauce is smooth and thickened. Taste and adjust seasoning if needed, keeping in mind the chicken and pasta water are already salted.
⏱️ 3 min
- 9
Once the pasta is al dente, use tongs to transfer it directly from the pot into the skillet with the Alfredo sauce. Toss the pasta thoroughly to coat it evenly with the sauce, allowing it to absorb the flavors.
⏱️ 3 min
- 10
Slice the cooked chicken cutlets into strips. Arrange the chicken on top of the pasta in the skillet. Garnish generously with fresh chopped parsley. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Flavorful Chicken Alfredo
For the Chicken
- 1 1/2 pounds chicken breast, sliced horizontally into 4 cutlets
- 2 tablespoons olive oil, plus more for cooking
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Alfredo Sauce
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
For the Pasta and Garnish
- 12 ounces fettuccine pasta
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken by slicing each chicken breast horizontally in half to create thinner cutlets. Pat them dry with paper towels.
⏱️ 5 min - 2
In a medium bowl, drizzle the chicken cutlets with 2 tablespoons of olive oil. Season generously with chipotle chili powder, paprika, Italian seasoning, salt, black pepper, garlic powder, and onion powder. Ensure the chicken is well coated with the spices.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add a little more olive oil to the pan. Once hot, carefully place the seasoned chicken cutlets in the skillet. Cook for 4-6 minutes per side, or until a deep golden-brown char develops and the internal temperature reaches 165°F. This char is crucial for flavor. Remove the chicken from the pan and set aside on a plate, allowing it to rest. Do not clean the pan.
⏱️ 12 min - 4
While the chicken rests, bring a large pot of salted water to a boil for the fettuccine pasta.
⏱️ 5 min - 5
Reduce the heat in the skillet to medium. Add the diced onion to the pan, scraping the bottom with a wooden spoon or tongs to release all the flavorful browned bits from the chicken. Sauté the onion for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
⏱️ 6 min - 6
Add the unsalted butter to the skillet with the onions and garlic. Once the butter has melted, pour in the heavy cream. Bring the mixture to a gentle simmer. Pour any accumulated juices from the resting chicken into the sauce.
⏱️ 4 min - 7
While the sauce is simmering, add the fettuccine pasta to the boiling water and cook according to package directions until al dente.
⏱️ 10 min - 8
Gradually add the freshly grated Parmesan cheese to the simmering sauce, stirring constantly until the cheese is fully melted and the sauce is smooth and thickened. Taste and adjust seasoning if needed, keeping in mind the chicken and pasta water are already salted.
⏱️ 3 min - 9
Once the pasta is al dente, use tongs to transfer it directly from the pot into the skillet with the Alfredo sauce. Toss the pasta thoroughly to coat it evenly with the sauce, allowing it to absorb the flavors.
⏱️ 3 min - 10
Slice the cooked chicken cutlets into strips. Arrange the chicken on top of the pasta in the skillet. Garnish generously with fresh chopped parsley. Serve immediately and enjoy!
⏱️ 2 min