Description
Indulge in a restaurant-quality meal with this classic Chicken Alfredo. Featuring tender, pan-seared chicken breasts and a rich, velvety sauce made from high-quality heavy cream and freshly grated parmesan, this dish achieves a perfect emulsion without the need for flour thickeners. It is a savory, satisfying dinner option that pairs perfectly with bronze-cut fettuccine, bringing a touch of authentic Italian-American comfort to your home table.
Ingredients
1 lb fettuccine
2 large boneless skinless chicken breasts
1.5 cups heavy cream
1.5 cups freshly grated parmesan cheese
4 tbsp unsalted butter
3 cloves garlic, minced
Salt and black pepper to taste
Instructions
Bring a large pot of heavily salted water to a boil and cook fettuccine according to package directions.
Slice chicken breasts into uniform thin cutlets and season with salt, pepper, and garlic powder.
Heat 2 tablespoons of butter in a large skillet and sear chicken until golden and cooked through; remove and let rest.
In the same skillet, add remaining butter and sauté minced garlic until fragrant.
Pour in heavy cream and simmer gently for 3 minutes until slightly reduced.
Whisk in parmesan cheese gradually until the sauce is smooth and thickened.
Toss the cooked fettuccine directly into the sauce and stir to coat thoroughly before serving topped with sliced chicken.
Notes
Always use freshly grated parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Ensure the cream is at room temperature to avoid breaking the emulsion. Reserve a splash of pasta water to adjust the sauce consistency if it becomes too thick.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg