Chicken Fettuccine Alfredo
Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken
This is a classic Italian-American dish that needs to be in every single kitchen. My Fettuccine Alfredo Recipe and Skinny Fettuccine Alfredo Recipe (with 75% less fat) are some of the most popular recipes on my Modern Honey. So I decided to add some protein by adding some sliced chicken breast!
I am heading to a food conference tomorrow in Utah where I will be surrounded by about 600 other foodies. It is basically a “safe zone” to talk incessantly about our love of food. Last year at the registration table was a banquet size table filled with an assortment of Ruby Snap cookies. I am pretty sure I ate 4 cookies by the time it was 9:00 am and it was completely normal.
Every time I go to Utah, I always want to hit the famous pasta place that I went to almost weekly while I was up in college. They served the best chicken fettuccine alfredo and I wanted to make it in my own kitchen!
What ingredients are in Chicken Fettuccine Alfredo?
It all starts with a homemade alfredo sauce made with butter, garlic, heavy cream, and parmesan cheese tossed with fettuccine pasta. It is topped with seasoned sauteed chicken breast.
How to make Chicken Fettuccine Alfredo:
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Pin ItIn a large pot, heat water over high heat until boiling. Add a generous amount of salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
Chicken:
While sauce is thickening, heat another skillet over medium-high heat. Add 3 Tablespoons of butter to the pan and let melt. Place the chicken in the pan and sprinkle with garlic powder, parsley, and salt. Cook for 4-6 minutes per side, depending on the thickness of the chicken breast. Cook until no longer pink. Let rest for 5 minutes before slicing.
Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
Top with sliced chicken breast and garnish with fresh parsley, if so desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
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