If you haven’t experienced homemade Chicken Fettuccine Alfredo, you’re truly missing out! The rich, velvety Alfredo sauce made from scratch is a culinary revelation—store-bought versions can’t compare. Pair this luscious sauce with perfectly seared chicken and tender fettuccine for a quick and decadent dinner that’s ready in just about 30 minutes.
Ingredients:
For the Chicken:
2 large chicken breasts (about 1.5 pounds)
1 & 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons vegetable, canola, or light olive oil
1 tablespoon butter
For the Fettuccine:
Water
1 tablespoon kosher salt (for pasta water)
12 ounces fettuccine
For the Alfredo Sauce:
3/4 cup butter (1 and 1/2 sticks)
5 cloves garlic, smashed and minced
2 cups heavy cream
1 & 1/4 teaspoons kosher salt
1/2 teaspoon black pepper, or more to taste
1/8 teaspoon cayenne pepper (adds flavor, not heat)
1/8 teaspoon nutmeg
1 & 1/2 cups finely shredded block Parmesan cheese
To Garnish:
Extra Parmesan cheese
Chopped parsley
Instructions
Prepare the Chicken:
Begin by slicing each chicken breast in half horizontally to create thinner cutlets. You’ll end up with 4 evenly thin pieces.
Mix 1 & 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika in a small bowl. Pat the chicken dry with paper towels, then season both sides with the spice mixture, rubbing it in well.
Sear the Chicken:
Heat a 12-inch sauté pan over medium-high heat for at least 3 minutes. Add 2 tablespoons of oil and swirl to coat the pan. The oil should shimmer immediately.
Carefully place the chicken in the pan, ensuring it doesn’t touch other pieces. Let it cook undisturbed for 3-4 minutes. If the chicken sticks when you try to flip it, it needs more time.
Once the chicken is golden and ready to flip, turn each piece using tongs. Add 1 tablespoon butter to the pan and swirl as it melts, infusing the chicken with rich flavor. Cook for another 2 minutes, until the other side is golden and the internal temperature reaches 160°F (71°C).
Transfer the chicken to a plate and cover to keep warm, leaving all the delicious juices in the pan.
Cook the Fettuccine:
While the chicken cooks, fill a 3-quart pot with water and bring it to a boil. Add 1 tablespoon kosher salt, then the fettuccine. Cook until al dente, about 10 minutes, stirring occasionally to prevent sticking.
Drain the pasta, reserving a cup of pasta water. Drizzle the noodles with a bit of olive oil and stir to prevent them from sticking. Set aside.
Make the Alfredo Sauce:
In the same pan you cooked the chicken in, melt 3/4 cup butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Slowly stir in the heavy cream, followed by 1 & 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon nutmeg. Allow the mixture to cook for 2-3 minutes until you see gentle bubbles around the edges. Avoid boiling to prevent the sauce from breaking.
Finely shred 1 & 1/2 cups Parmesan cheese and gradually add it to the sauce, stirring constantly until smooth. Taste and adjust seasoning if needed.
Combine and Serve:
Add the cooked fettuccine to the sauce in batches, ensuring each portion is well-coated.
Slice the chicken into strips and either arrange it on top of the plated pasta or mix it directly into the pan.
If you need to wait before serving, keep the pan on low heat and cover. The sauce may thicken, so loosen it with the reserved pasta water as needed.
Garnish and Enjoy:
Top each serving with extra Parmesan cheese and a sprinkle of chopped parsley.
Savor every bite of this indulgent Chicken Fettuccine Alfredo, a dish that’s as comforting as it is delicious!