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Fettuccine Alfredo with Chicken Recipe

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4.2 from 6 reviews

This classic Fettuccine Alfredo recipe features tender chicken breasts sautéed to perfection and combined with a creamy, garlicky Alfredo sauce made from butter, garlic, half and half, and freshly grated Parmesan. Paired with perfectly cooked fettuccine, it’s a comforting and elegant dish that comes together in about 40 minutes, perfect for a satisfying weeknight meal or a special occasion.

Ingredients

Chicken

  • 2 boneless skinless chicken breasts
  • Fine sea salt and freshly-ground black pepper, to taste
  • 1 tablespoon olive oil

Pasta

  • 1 pound uncooked fettuccine

Sauce

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 cups half and half
  • 1/2 teaspoon fine sea salt
  • Pinch of ground nutmeg
  • Pinch of white pepper
  • 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese

Garnish

  • Finely-chopped fresh parsley

Instructions

  1. Prepare the pasta water: Bring a large stockpot of generously salted water to a rolling boil to cook the fettuccine later.
  2. Cook the chicken (optional): Season both sides of the chicken breasts generously with salt and pepper. Heat olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken and sauté for 4-6 minutes per side until cooked through. Transfer to a plate and let rest for 5-10 minutes before slicing.
  3. Cook the pasta: Add fettuccine to the boiling water and cook until just al dente according to package instructions. Drain well.
  4. Sauté the garlic: In the same sauté pan used for chicken or a separate pan, melt the butter over medium-high heat. Add minced garlic and sauté for 1 minute, stirring frequently to avoid burning. Whisk in the flour and cook for another minute while whisking constantly to form a roux.
  5. Combine the sauce: Gradually whisk in the half and half, salt, white pepper, and nutmeg until smooth. Cook over medium heat, stirring frequently until the sauce thickens and almost simmers. Remove from heat, then whisk in the Parmesan cheese until melted and smooth. Adjust seasoning with additional salt and white pepper, if needed.
  6. Toss the pasta: Add the drained fettuccine to the sauce either in the stockpot or sauté pan. Toss thoroughly to evenly coat the pasta with the creamy Alfredo sauce.
  7. Serve: Plate the coated pasta and top with sliced chicken breasts. Garnish with finely chopped fresh parsley and serve immediately while warm and creamy.

Notes

  • For a vegetarian version, omit the chicken.
  • Use freshly grated Parmesan for best flavor and texture.
  • Be careful not to overcook the pasta; al dente texture holds up better when tossed in sauce.
  • Leftover sauce can be stored in the fridge for up to 3 days and gently reheated on the stovetop with a splash of milk to loosen.

Find it online: https://bitezly.com/fettuccine-alfredo-with-chicken-recipe/