Chicken Alfredo
This Chicken Alfredo comes together in minutes and is a crowd pleaser. Tender noodles are tossed in a lusciously, creamy sauce, then served with pan-fried golden brown, moist pieces of chicken. This sauce has a blend of seasoning that makes it stand out compared to others. It’s truly delicious and perfect for a weeknight meal.
The details
Boil the pasta
The first step to make this Chicken Alfredo, is to boil the pasta. It’s good to have the pasta done and ready to toss in the warm sauce when it’s ready. So, bring a large pot of salted water to a boil, then cook the fettucine according to package directions. If you choose to make homemade fettucine, you can prep this the day before and store in the refrigerator until ready to toss in the sauce.
pan fry the chicken
The chicken is simple, but seriously yields delicious flavor. The chicken is seasoned with salt and pepper, then pan fried until golden brown. Once the chicken reaches 165F, remove from the skillet.
make the sauce
In the same skillet that you cooked the chicken in, you’ll make the sauce. Add the butter and cook over medium heat until melted. Add in the garlic and cook for 30 seconds. This makes the garlic flavors enhanced. Whisk in the cream, then bring to a simmer. Cook for 3 minutes, whisking constantly, to slightly thicken the sauce.
Whisk in the parmesan cheese and dried herbs, until smooth, then remove from the heat.
serve the pasta
Add the pasta to the sauce, then toss to combine. Cut the chicken into 1/2 inch thick strips, then serve on top of the pasta. I like to serve Chicken Alfredo with fresh parsley and freshly grated parmesan cheese on top.
If you make this Chicken Alfredo, let me know what you thought below. I appreciate your feedback! Make sure you find me on instagram and youtube for the full cooking video for this as well as some fun behind the scenes.
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Chicken Alfredo
- Total Time: 30 minutes
- Yield: 4 1x
Description
Chicken Alfredo comes together in minutes and is a crowd pleaser. Tender noodles are tossed in a lusciously, creamy sauce, then served with pan-fried golden brown, moist pieces of chicken. This sauce has a blend of seasoning that makes it stand out compared to others. It’s truly delicious and perfect for a weeknight meal.
Ingredients
- 16 ounces fettucine pasta or homemade pasta
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cut in half horizontally
- Salt and pepper
Sauce
- 2 cups heavy cream
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 1/2 teaspoons dried parsley
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/8 teaspoon nutmeg
- 1 cup parmesan cheese
Fresh parsley, for garnish
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Season chicken with salt and pepper on both sides. Place chicken in skillet, once oil is hot. Cook for roughly 4-5 minutes per side, or until golden brown and the internal temperature reaches 165F. Remove chicken from skillet and set aside. Wipe the skillet clean.
4. In the same skillet you cooked the chicken in, melt butter over medium heat. Add garlic and cook 30 seconds, stirring frequently. Whisk in the heavy cream and bring to a low simmer. Whisk constantly for 3 minutes to thicken the sauce.
5. Gradually whisk in the parmesan cheese, dried parsley, oregano, thyme and nutmeg, until smooth.
6. Remove from heat and toss in the pasta. Toss to fully coat.
7. Slice the chicken breasts into ½ inch thick slices. Serve pasta with chicken on top of pasta. Garnish with additional parmesan cheese and fresh parsley if desired. Enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stove Top
- Cuisine: American
