Chicken Alfredo Recipe

Savor our irresistible chicken Alfredo recipe, where juicy chicken meets velvety Alfredo sauce that will leave you craving more.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: Chicken Alfredo, Chicken Alfredo Recipe

Servings:

Calories: 829kcal

Ingredients

Chicken

16 ounces fettuccine noodles, cooked and drained according to package directions
1 teaspoon Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
1¼ to 1½ pound boneless skinless chicken breast cutlets, 3 to 4 pieces
2 tablespoons olive oil

Alfredo Sauce

6 tablespoons salted butter
1 tablespoon minced garlic
1 teaspoon garlic powder
½ teaspoon salt
2 tablespoons all-purpose flour
1½ cups whole milk
1¼ cups heavy whipping cream
1 cup grated parmesan cheese
1 tablespoon fresh parsley, chopped

Instructions

In a large pot on medium-high heat, cook and drain the fettuccine noodles according to package directions. Set aside.
Combine the Italian seasoning blend, salt, and black pepper in a small bowl. Season both sides of each of the chicken cutlets with the seasoning blend.
Add olive oil to a large (12-inch) skillet on medium-high heat. Once the oil is hot, add the seasoned chicken cutlets to the pan and cook the chicken for 4-6 minutes on each side or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet to rest on a plate.
Turn the heat to the skillet to medium and add the butter. Once the butter is melted, add the minced garlic, garlic powder, and salt. Cook for 30 seconds to 1 minute or until the garlic is fragrant.
Sprinkle the all-purpose flour over the butter and whisk to combine until no raw flour remains.
While whisking constantly, slowly pour the whole milk and heavy whipping cream into the skillet. Be sure to whisk until no lumps remain from the flour.
Allow the Alfredo sauce to come to a low boil, then reduce the heat to low and allow the sauce to thicken for 2-3 minutes. Be sure to whisk often to ensure your Alfredo sauce is not burning.
Whisk in the grated parmesan cheese to the sauce until fully incorporated. Remove from the heat.
Add the cooked and drained fettuccine noodles to the Alfredo sauce. Toss the noodles in the sauce until fully coated.
Slice the pan-seared chicken cutlets into strips and place them on top of the fettuccine Alfredo. Garnish with the fresh chopped parsley and serve.

Notes

When picking out the chicken cutlets, look for equally sized pieces. The prepackaged cutlets don’t always have uniformly cut pieces. You can either go to the butcher counter and ask them to cut them for you in equal portions, or you can get fully sized thicker, boneless, skinless breasts and cut them in half, into cutlets, yourself. You will only need two breasts if done this way. If your pieces are NOT uniformly sized, you just want to cook each piece until golden and cooked through. This may mean that one piece may take longer than another.
I like to start my water boiling and my fettuccine noodles cooking while I prep and cook my chicken. This way, when my chicken and Alfredo sauce are both done, my pasta is ready and can be added to the skillet without having to sit and cool down.
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
This chicken fettuccine Alfredo is best served while the sauce is still warm. The longer the Alfredo sauce sits and cools, the thicker it will become.

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