Description
Chicken Alfredo is a classic Italian-American dish featuring tender, golden-brown chicken breasts served over creamy fettuccine pasta with a rich Parmesan and cream sauce. This recipe is made from scratch using simple ingredients like garlic, chicken broth, whole milk, and heavy cream to create a luscious, comforting meal perfect for dinner.
Ingredients
Scale
Protein and Seasoning
- 2 tbsp extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Pasta
- 2 garlic cloves, finely chopped
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 8 oz fettuccine
- 2 oz Parmesan, finely grated (about 1 cup)
- 3/4 cup heavy cream
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and season with kosher salt and freshly ground black pepper. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side.
- Rest and Slice the Chicken: Transfer the cooked chicken to a cutting board and let rest for 10 minutes. After resting, slice the chicken into strips.
- Start the Sauce and Cook Pasta: To the same skillet, add the finely chopped garlic, low-sodium chicken broth, and whole milk. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine and cook, stirring frequently, until the sauce has slightly reduced, about 3 minutes. Continue cooking, tossing occasionally, until the pasta is al dente, about 8 to 10 minutes more.
- Add Cheese and Cream: Stir in the finely grated Parmesan and heavy cream until combined and smooth. Continue cooking, stirring occasionally, until the sauce thickens, about 3 minutes.
- Combine and Serve: Remove the skillet from heat and stir in the sliced chicken. Garnish with finely chopped fresh parsley before serving.
Notes
- This homemade Alfredo sauce is easy to make and much fresher than store-bought jarred sauces.
- Use an instant-read thermometer to ensure chicken is perfectly cooked to 165°F.
- Letting the chicken rest improves juiciness and makes slicing easier.
- Stir the fettuccine frequently while cooking in the sauce to prevent sticking and ensure even cooking.
- Freshly grated Parmesan gives the best flavor and smoothest texture for the sauce.
- If you prefer a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 9 g
- Sodium: 1141 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 160 mg
