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Creamy Chicken Alfredo Pasta Recipe

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4.3 from 8 reviews

This classic Chicken Alfredo Pasta recipe features tender, seasoned chicken cutlets served atop creamy, cheesy fettuccine coated in a homemade Alfredo sauce made with garlic, butter, heavy cream, and Parmigiano Reggiano. Ready in just 30 minutes, this comforting Italian-American dish combines rich flavors with simple ingredients for a satisfying meal perfect for weeknights or entertaining guests.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 pound (454g) chicken breast, filleted and pounded to 1/2″ thick cutlets
  • 2 1/2 teaspoons blackened spice (optional; otherwise use 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 tablespoon (15g) olive oil
  • 1 tablespoon (14g) unsalted butter

Pasta

  • 8 ounces (227g) egg fettuccine (or egg pappardelle)

Alfredo Sauce

  • 7 tablespoons (98g) unsalted butter
  • 3 cloves garlic, minced
  • 1 1/4 cups (113g) grated Parmigiano Reggiano (plus more for serving)
  • 1 1/4 cups (300g) heavy cream
  • Salt and pepper, to taste
  • 3 tablespoons minced flat-leaf Italian parsley
  • 1 cup (240g) reserved pasta water (for thinning, will most likely not need all)

Instructions

  1. Prepare water and boil pasta: Bring a large pot of salted water to a rolling boil, adding 2 tablespoons kosher salt per gallon. This will be used to cook the fettuccine to al dente later.
  2. Season the chicken: Pat chicken cutlets dry using paper towels and season both sides evenly with blackened spice. If not using blackened spice, season with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Cook the chicken: Heat a stainless steel or cast iron pan over medium heat and allow to warm for 3 minutes. Add olive oil to coat the pan, then add the seasoned chicken cutlets. After 2 minutes, add the tablespoon of butter to the pan. Cook chicken approximately 3 minutes per side until cooked through and golden. Transfer chicken to a cutting board and tent with foil to rest.
  4. Cook pasta: While the chicken cooks, add the fettuccine to the boiling salted water and cook until al dente according to package instructions. Reserve about 1 cup of the pasta water before draining.
  5. Make Alfredo sauce: In a large clean pan heated to medium-low, melt 7 tablespoons butter then add minced garlic. Sauté the garlic until fragrant and golden, about 2 minutes. Pour in the heavy cream and add the grated Parmigiano Reggiano. Stir and bring the sauce to a gentle simmer, allowing it to thicken over a few minutes.
  6. Toss pasta in sauce: Add the al dente drained pasta directly to the Alfredo sauce. Toss or stir gently to coat all noodles evenly. If the sauce seems too thick or dry, incorporate reserved pasta water a small amount at a time until desired consistency is reached.
  7. Finish and serve: Remove sauce pan from heat and season with salt and pepper to taste. Stir in minced parsley. Slice the rested chicken and top individual plates with the chicken slices or combine with the pasta in the pan. Serve with additional grated Parmigiano Reggiano on the side. Enjoy immediately.

Notes

  • If blackened spice is unavailable, simply season the chicken with salt and pepper.
  • Reserving pasta water is key to adjusting sauce consistency without diluting flavor.
  • Use freshly grated Parmigiano Reggiano for best flavor; pre-grated cheese may contain additives.
  • Allow chicken to rest after cooking for juicier results.
  • Butter and olive oil combination adds richness and helps prevent burning during chicken cooking.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://monicarecipes.com/creamy-chicken-alfredo-pasta-recipe/