Homemade Chicken Alfredo Pasta (Print Version)
Fettuccine with juicy chicken and creamy Parmesan sauce makes an easy, satisfying meal for any night.
# Ingredients:
→ Pasta
01 -
285 g fettuccine
→ Chicken
02 -
450 g boneless, skinless chicken breast
03 -
2.5 mL salt
04 -
2.5 mL black pepper
05 -
5 mL garlic powder
06 -
5 mL Italian seasoning
→ Sauce
07 -
28 g unsalted butter
08 -
113 g unsalted butter
09 -
2 tbsp minced garlic
10 -
300 mL heavy cream
11 -
2.5 mL salt
12 -
2.5 mL black pepper
13 -
5 mL Italian seasoning
14 -
125 g shredded Parmesan cheese
→ Garnish
15 -
Grated Parmesan cheese for serving
16 -
Dried parsley for garnish
# Instructions:
01 -
Cook the fettuccine in a large pot of salted boiling water according to package directions. Drain and reserve.
02 -
Slice chicken breasts in half lengthwise to create thin cutlets. Season both sides evenly with salt, pepper, garlic powder, and Italian seasoning.
03 -
In a large skillet over medium-high heat, melt 28 g butter. Sear chicken cutlets until golden and cooked through, reaching 74°C internal temperature. Transfer to a plate and keep warm.
04 -
In the same skillet, melt 113 g butter over medium heat. Stir in minced garlic and sauté until fragrant, about 1 minute.
05 -
Pour in heavy cream, whisking continuously. Add salt, pepper, and Italian seasoning. Simmer for 2-3 minutes until mixture begins to thicken.
06 -
Gradually stir in shredded Parmesan cheese until fully melted and sauce reaches desired consistency.
07 -
Add the cooked fettuccine and toss to coat pasta thoroughly in the Alfredo sauce.
08 -
Slice cooked chicken and arrange on top of the pasta. Garnish with additional Parmesan and dried parsley before serving.
# Notes:
01 -
For enhanced flavor, allow the chicken to rest briefly before slicing to retain juiciness.