Chicken Fettuccine Alfredo with Creamy Parmesan Sauce
By Noah Bennett
Prep
5 min
Cook
25 min
Total
30 min
Servings
8
Level
Easy
Combine cooking recipes for chicken and pasta dishes and Parmesan sauce to save time when you make dinner․ Store cooked and seasoned pasta and sauce separately in the refrigerator for later use․ This chicken fettuccine Alfredo recipe with al dente pasta and sautéed chicken is one option using Parmesan sauce․
Fettuccine is boiled and tossed in olive oil․ Chicken breasts are sliced and seasoned with Italian and paprika seasonings before being pan-fried․ Heavy cream and butter are simmered with minced garlic and Parmesan cheese‚ nutmeg‚ salt‚ and pepper․ Freshly grated Parmesan cheese is used instead of bottled Parmesan cheese because it melts more easily․
The sauce is ready when it is somewhat thick and coats the back of a spoon․ The chicken should be brown when sliced․ Simmer‚ but do not boil‚ the cream sauce and do not brown the garlic․ Do not add hot Parmesan to the pan or simmer the sauce long‚ as both will cause the sauce to become grainy․
To reheat leftover pasta‚ offer sauce and pasta on the side․ Otherwise‚ the pasta will absorb the sauce when sitting․ Reheat the sauce in a saucepan or frying pan with a bit of cream or water․ Add cooked pasta and chicken․ Serve parsley on top of individual servings․
Why you'll love this recipe
- Separating the sauce preparation from the pasta allows more customization at serving time‚ since you can thin the sauce with water or other liquids to taste before combining it with the pasta․
- Eight servings can be made ahead for dinner meals․ The chicken and sauce can be divided into individual pasta portions after cooking․
- The stovetop approach is a good way to reheat the dish because you can use cream or water on the stovetop to rehydrate the sauce on the cooked pasta․
- Fresh Parmesan helps prevent the sauce from breaking once served because it melts better than packaged Parmesan‚ which is often treated to prevent clumping․
- Chicken breasts are frequently sliced down the middle before cooking to reduce thickness and cooking time and facilitate crosswise slicing to prepare portions for meal planning․
- A slow simmering of cream in the sauce makes it suitable for meal planning because the cream sauce has enough body to coat noodles but isn't overly thick like a paste․
Ingredients
- •16 oz fettuccine
- •1 lb boneless, skinless chicken breast
- •2 tbsp olive oil (divided, plus more for tossing the pasta)
- •1 tsp Italian seasoning
- •½ tsp paprika
- •8 tbsp butter
- •2 cloves garlic (minced)
- •16 oz heavy cream
- •8 oz Parmesan cheese (freshly shredded)
- •½ tsp Kosher salt
- •¼ tsp nutmeg
- •¼ tsp fresh cracked black pepper
- •fresh chopped parsley (for garnish)
Instructions
- 1
Cook the fettuccine just until al dente.
- 2
Toss the cooked pasta with olive oil and season with salt and pepper.
- 3
Cut the chicken breasts in half lengthwise, creating two thinner pieces from each breast.
- 4
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
- 5
Add the chicken to a medium bowl and drizzle with the remaining 1 tablespoon olive oil.
- 6
Season the chicken with Italian seasoning, paprika, and large pinches of salt and pepper, then toss to coat evenly.
- 7
Sear the chicken for about 4-7 minutes per side, until a golden brown crust forms and the chicken is cooked through.
- 8
Let the chicken rest for 5 minutes, then slice it.
- 9
Cut the butter into 8 slices, add it to the large sauté pan, and reduce the heat to low.
- 10
Add the garlic and cook for 30-60 seconds, stirring frequently. Do not allow the garlic to brown.
- 11
Whisk in the heavy cream and bring it to a gentle simmer over medium heat.
- 12
Reduce the heat to low or medium-low and simmer gently, without boiling, for about 3-4 minutes while whisking frequently, until the sauce thickens slightly and coats the back of a spoon.
- 13
Remove the pan from the heat and stir in the Parmesan, nutmeg, salt, and pepper until the cheese melts.
- 14
Add the cooked pasta and toss to coat evenly.
- 15
Season to taste with salt and pepper.
- 16
Add the chicken and return the pan to medium-low heat for a couple of minutes, until everything is warmed through.
- 17
Garnish with parsley and serve.
FAQ
Nutrition (per serving)
Calories
723
Protein
32.7g
Fat
45.6g
Carbs
45.4g
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