Chicken Fettuccine Alfredo

5 from 3 votes

This chicken fettuccine alfredo is creamy, cheesy, and topped off with the juiciest, most delicious chicken! It's classic comfort food and perfect for a busy weeknight cause it's super easy to make!

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: Italian American

Servings:

Author: Julie Maestre

Ingredients

1 lb fettuccine pasta cooked al dente
1 lb chicken breasts about 3-4 pieces
2 cups heavy cream
2 tablespoons butter
2 garlic cloves finely minced
½ cup parmesan cheese
¼ cup pasta water
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
⅛ teaspoon red pepper flakes optional
Kosher salt and pepper to taste

Instructions

Bring a large pot of water to a boil and add a generous sprinkling of salt.
Pat dry the chicken breasts with a paper towel, trim off any excess fat, and season generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
Heat oil in a large skillet over medium-high heat. Once it's hot, add the chicken and cook for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
While the chicken cooks, cook the pasta until it's al dente and reserve about 1/2 cup of pasta water before draining the pasta.
Once the chicken is fully cooked through, remove it from the skillet and set it aside. Let it rest for a few minutes before slicing it.
Add the butter, garlic, and red pepper flakes to the skillet and cook for a few seconds.
Stir in the heavy cream and scrape the bottom of the skillet. Add the parmesan cheese and cook the sauce for 3-5 minutes or until it thickens. Season with salt and pepper.
Stir in the cooked pasta, top it off with the sliced chicken, check for seasoning, and enjoy!

Notes

It's important that you season the chicken generously on both sides and don't overcook it. I recommend 5-6 minutes on each side, depending on how thick the chicken breasts are. Always cook chicken breasts until it reaches an internal temperature of 165 degrees F.
Once the chicken is fully cooked, take it out of the skillet and allow it to rest for a few minutes before slicing. This method will enable the chicken to cook further and retain its moisture.
Take the chicken out of the fridge 20 minutes before cooking, so it cooks evenly. Never cook cold chicken straight out of the fridge!
Cook the pasta til it's al dente in boiling salted water and reserve about 1/2 cup of the pasta water to thin out the sauce and make it creamier.
You'll want to cook the sauce in the same skillet you cooked the chicken in. Once you pour in the heavy cream, scrape the bottom of the skillet to extract all the flavors and spices from the chicken.
Check for seasoning right before serving; if it needs more salt, add it and then give it a good stir before plating.

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