Ingredients (~6-8 servings)
For the Chicken
- 1 1/2 lbs boneless, skinless chicken breasts (about 3 large)
- 1 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp freshly cracked black pepper
- 3/4 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp extra-virgin olive oil
- 3 Tbsp unsalted butter
For the Pasta & Sauce
- 18 oz fettuccine pasta
- 3/4 cup (12 Tbsp) unsalted butter, divided
- 3 garlic cloves, minced
- 1 tsp garlic powder
- 1/2 tsp grated nutmeg
- 3 cups heavy cream, room temperature
- 2 1/2 cups freshly grated Parmigiano-Reggiano
- Salt and pepper to taste
- Fresh parsley for garnish
Get the Pasta Water Going
Bring a large pot of water to a boil and salt generously.
Add the fettuccine and cook according to package directions until al dente – it should have a slight bite when you test it.
Drain and toss with a splash of oil to prevent sticking.
Save about 1 cup of the pasta water before draining; you can use this to thin the sauce if needed.
Prep and Cook the Chicken
Cut the chicken breasts in half lengthwise so you have 6 thinner cutlets.
This helps them cook evenly and prevents the outside from overcooking while the inside catches up.
In a small bowl, combine the Italian seasoning, salt, pepper, garlic powder, and paprika.
Season both sides of the chicken cutlets with this blend.
Heat the olive oil and 3 Tbsp butter in a large nonstick skillet over medium-high heat.
Once the butter stops foaming and starts to shimmer, add the chicken cutlets.
Cook undisturbed for 4-6 minutes per side until golden brown and the internal temp hits 165F.
The key is not moving them around – let them develop that golden crust.
Remove chicken to a plate and tent with foil to keep warm; slice into 1/2-inch strips when ready to serve.
Make the Alfredo Sauce
Reduce heat to medium and add the remaining butter (about 9 Tbsp) to the same skillet.
When the butter is nearly melted, add the minced garlic, garlic powder, nutmeg, and a pinch of salt and pepper.
Cook for about 1 minute, stirring constantly, until fragrant.
Scrape up any browned bits from the chicken – those add flavor.
Whisk in the heavy cream and bring to a gentle simmer.
Let it bubble for about 2 minutes to thicken slightly, then reduce heat to low.
Add the Cheese
Remove the pan from heat and whisk in the Parmigiano-Reggiano in handfuls.
The cheese should melt smoothly into the cream; if it clumps, your heat might be too high.
If the sauce seems too thick, add a splash of that reserved pasta water.
Combine Everything
Add the cooked fettuccine to the sauce and toss well with tongs.
The sauce will seem loose at first but will cling to the pasta as you toss it.
If it gets too thick as it sits, add more pasta water a little at a time.
Taste and adjust salt and pepper.
Divide the pasta among bowls and top with the sliced chicken.
Garnish with fresh parsley and extra grated Parmigiano-Reggiano if you want.
The sauce will continue to thicken as it cools, so serve immediately while it’s at that perfect creamy consistency.
Chicken Fettuccine Alfredo
Ingredients
For the Chicken
- 1 1/2 lbs boneless about 3 large, skinless chicken breasts
- 1 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp freshly cracked black pepper
- 3/4 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp extra-virgin olive oil
- 3 Tbsp unsalted butter
For the Pasta & Sauce
- 18 oz fettuccine pasta
- 3/4 cup unsalted butter 12 Tbsp, divided
- 3 garlic cloves minced
- 1 tsp garlic powder
- 1/2 tsp grated nutmeg
- 3 cups heavy cream room temperature
- 2 1/2 cups freshly grated Parmigiano-Reggiano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water, then drain and toss pasta with a splash of oil.
- Cut chicken breasts in half lengthwise to make 6 thin cutlets. Combine Italian seasoning, salt, pepper, garlic powder, and paprika. Season both sides of chicken.
- Heat olive oil and 3 Tbsp butter in a large nonstick skillet over medium-high heat. Add chicken and cook undisturbed for 4-6 minutes per side until golden and internal temperature reaches 165F. Remove to a plate, tent with foil, and slice into strips.
- Reduce heat to medium and add remaining 9 Tbsp butter to the same skillet. Add minced garlic, garlic powder, nutmeg, salt, and pepper. Cook 1 minute, stirring constantly and scraping up browned bits.
- Whisk in heavy cream and bring to a gentle simmer. Let bubble for 2 minutes to thicken slightly, then reduce heat to low.
- Remove pan from heat and whisk in Parmigiano-Reggiano in handfuls until melted. Add reserved pasta water if sauce is too thick.
- Add cooked fettuccine to sauce and toss well with tongs. Adjust seasoning to taste.
- Divide pasta among bowls and top with sliced chicken. Garnish with fresh parsley and extra Parmigiano-Reggiano.
