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Creamy Chicken Fettuccine Alfredo

Ingredients

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For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

For the Alfredo Sauce:

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt and pepper, to taste

For the Pasta:

  • 12 oz fettuccine pasta

Garnish (optional):

  • Fresh parsley, chopped
  • Extra grated Parmesan cheese

Instructions

  • Cook the Pasta:
    • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
  • Cook the Chicken:
    • While the pasta is cooking, season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
    • In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and no longer pink in the center (internal temperature of 165°F or 74°C). Remove from the skillet and let rest for a few minutes, then slice into thin strips.
  • Make the Alfredo Sauce:
    • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
    • Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Let the cream cook for about 3-4 minutes to thicken slightly.
    • Stir in the grated Parmesan cheese and cook until melted and the sauce is smooth, about 2 minutes. Season with nutmeg (if using), salt, and pepper to taste.
  • Combine the Chicken, Pasta, and Sauce:
    • Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
    • Add the sliced chicken to the skillet and toss everything together until well combined.
  • Serve:
    • Serve the Creamy Chicken Fettuccine Alfredo immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

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