Chicken Alfredo
Tender pan-seared chicken breast topped with a silky Parmesan cream sauce over fresh fettuccine. Restaurant-quality in 40 minutes with simple technique.
- Total time
- 40 min
- Servings
- 2
- Calories
- 680
- Protein
- 52g
Ingredients
- 2 breasts (about 6 oz each) boneless skinless chicken breasts
- 8 oz fettuccine
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup Parmesan cheese, finely grated
- 1 to taste salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Bring a large pot of salted water to boil. Add fettuccine and cook until al dente, ~10 minutes.
- 3
Heat 1 tbsp butter in a 12-inch skillet over medium-high until foaming, ~90 seconds.
- 4
Sear chicken 5–6 minutes per side without moving until golden. Center should reach 165°F.
- 5
Transfer chicken to a cutting board. Tent loosely with foil while you finish the sauce.
- 6
Melt remaining 2 tbsp butter in the same skillet over medium. Add garlic and cook 30 seconds until fragrant.
- 7
Pour cream into the skillet. Simmer 2–3 minutes, stirring occasionally, until slightly thickened.
- 8
Remove from heat. Add Parmesan in three additions, stirring constantly until fully melted and smooth.
- 9
Taste the sauce and adjust seasoning with salt and pepper as needed.
- 10
Drain pasta, reserving 0.5 cup pasta water. Toss pasta with sauce, adding pasta water if needed for consistency.
- 11
Slice chicken breasts on a bias. Divide pasta between two plates and top each with sliced chicken.
- 12
Garnish with fresh parsley if desired. Serve immediately.
Tools you’ll need
- 12-inch skillet
- large pot
- colander
- cutting board
- knife
- paper towels
- wooden spoon or spatula
- meat thermometer
- measuring cups and spoons
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