Chicken Fettuccine Alfredo
This creamy chicken fettuccine alfredo is made from scratch with tender chicken, rich Parmesan sauce, and simple ingredients perfect for family dinners.
Equipment
- 12-inch sauté pan
- Large Pot
- Tongs
Ingredients
For the Chicken
- 2 large chicken breasts about 1.5 pounds
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tbsp oil vegetable, canola, or light olive oil
- 1 tbsp butter
For the Fettuccine
- water for boiling pasta
- 1 tbsp kosher salt for pasta water
- 12 oz fettuccine pasta
For the Alfredo Sauce
- 3/4 cup butter 1 1/2 sticks
- 5 cloves garlic smashed and minced
- 2 cups heavy cream
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper or to taste
- 1/8 tsp cayenne pepper adds flavor, not heat
- 1/8 tsp nutmeg
- 1 1/2 cups Parmesan cheese finely shredded from a block
To Garnish
- Parmesan cheese extra, for garnish
- parsley chopped
Instructions
- Slice each chicken breast in half horizontally to create thin cutlets.
- Season chicken with salt, pepper, and smoked paprika on both sides.
- Heat oil in a large sauté pan and cook chicken until golden on both sides. Add butter, then remove chicken and keep warm.
- Cook fettuccine in salted boiling water until al dente. Reserve pasta water and drain.
- In the same pan, melt butter, sauté garlic, then slowly add cream and seasonings.
- Simmer gently and add Parmesan cheese gradually, stirring until smooth.
- Add pasta to the sauce, slice chicken, and combine. Loosen with pasta water if needed.
- Serve topped with extra Parmesan and chopped parsley.
Notes
For best results, use freshly grated Parmesan and keep the sauce at a gentle simmer to prevent curdling.
