Description
Creamy chicken fettuccine alfredo delivers classic Italian comfort with rich, velvety sauce clinging to perfectly cooked pasta. Parmesan, garlic, and tender chicken create a luxurious meal that brings restaurant-quality dining directly to home kitchens where you’ll savor each delectable bite.
Ingredients
Scale
Proteins:
- 1 pound (500 g) boneless, skinless chicken breasts (or thighs)
Spices and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Pasta and Dairy Components:
- 14 ounces (400 g) fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups (375 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- ½ cup (120 ml) pasta water (reserved from cooking the pasta)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Fill a spacious pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
- Carefully lower the fettuccine into the boiling water, stirring occasionally to prevent sticking, and cook until the pasta reaches a tender yet firm texture.
- Position a measuring cup near the colander to capture some starchy cooking liquid before draining the pasta completely.
- Gently shake the colander to remove excess water, then transfer the fettuccine to a waiting warm serving dish.
- In a separate skillet, melt the butter over medium heat until it becomes frothy and golden at the edges.
- Add minced garlic to the melted butter, stirring quickly to prevent burning and release its aromatic essence.
- Pour the heavy cream into the skillet, whisking continuously to create a smooth, silky base for the sauce.
- Gradually sprinkle grated Parmesan cheese into the cream mixture, stirring constantly to ensure a velvety, lump-free consistency.
- Season the sauce with a delicate blend of salt and freshly ground black pepper, tasting and adjusting as needed.
- Fold the cooked chicken into the creamy sauce, allowing it to warm through and absorb the rich flavors.
- Pour the luxurious sauce over the waiting fettuccine, using reserved pasta water to adjust the sauce’s consistency if necessary.
- Gently toss the pasta and sauce together, ensuring each strand is lavishly coated with the creamy mixture.
- Garnish with a final sprinkle of freshly chopped parsley and additional Parmesan cheese for an elegant touch.
- Serve immediately, presenting the dish while the sauce is at its most creamy and inviting temperature.
Notes
- Select fettuccine with high-quality durum wheat for the best texture and flavor absorption.
- Use freshly grated Parmesan cheese instead of pre-packaged for a richer, more authentic taste profile.
- Keep pasta water as a secret weapon to adjust sauce consistency and help sauce cling perfectly to noodles.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt to reduce calorie content while maintaining creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 715
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 150 mg