easy chicken alfredo recipe
This creamy, comforting pasta dish combines tender chicken, rich Alfredo sauce, and fettuccine noodles into a soul-satisfying meal. For Asmaa, it’s a recipe rooted in childhood memories, kitchen lessons from mom, and the reminder that food is love, care, and comfort in every bite.
Equipment
- Large Pot
- Skillet
- Tongs
- Knife and Cutting Board
Ingredients
Pasta
- 12 oz fettuccine
Chicken
- 2 boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter for searing
Alfredo Sauce
- 3 tbsp butter
- 1.5 cups heavy whipping cream
- 2 cloves garlic minced
- 0.5 tsp garlic powder
- 0.5 tsp Italian seasoning
- 1 cup Parmesan cheese freshly grated
Instructions
- Boil the fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season both sides of chicken with Italian seasoning, salt, and pepper.
- In a large skillet, heat olive oil. Sear chicken until golden on both sides and cooked through, adding butter near the end. Remove and rest under foil.
- In the same skillet, melt butter and add heavy cream over medium-low heat. Stir until warmed through.
- Add garlic, garlic powder, Italian seasoning, salt, and pepper to taste. Stir to combine.
- Gradually stir in Parmesan cheese until smooth. If sauce is too thick, add reserved pasta water a little at a time.
- Toss cooked pasta in the sauce until coated. Slice rested chicken and place on top. Serve with extra Parmesan and black pepper if desired.
Notes
Use freshly grated Parmesan for best results. Keep sauce on low heat and avoid boiling once cheese is added. Adjust consistency with pasta water.
Nutrition
Calories: 780kcalCarbohydrates: 52gProtein: 38gFat: 45gSaturated Fat: 24gCholesterol: 175mgSodium: 680mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 1120IUCalcium: 300mgIron: 2.2mg
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