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 Started on Your Pasta Water
Bring a large pot of salted water to a boil.
Cook the fettuccine according to the package directions until it has a slight bite.
Once drained, toss with a little olive oil.
Save approximately 1 cup of the pasta water before draining; if needed you will use this to thin out the sauce.
How to Prepare and Cook the Chicken
To prepare the chicken breasts: cut the chicken in half by cutting lengthwise, so you will have (6) thinner chicken cutlets.
This helps them cook evenly and therefore allows you to avoid overcooking the outside of the chicken while waiting for the inside to get caught up.
In a small bowl combine the Italian seasoning, garlic powder, salt, pepper, and paprika.
Then season both sides of the chicken cutlets with the above mixture.
In a larger non-stick skillet add the olive oil and 3 Tbsp of butter, heat over medium-high heat.
After the butter foams and has reached the shimmering point, add the chicken cutlets.
Do not move the chicken; allow it to cook, undisturbed, for 4-6 minutes on each side until golden brown and the internal temperature reaches 165 degrees F.
The key here is to not disturb the chicken as it creates a beautiful golden crust.
After the chicken is cooked, remove the chicken from the skillet; cover with aluminum foil to keep warm; when ready to serve, cut the chicken into 1/2″ strips.
To Make the Alfredo Sauce
Turn the heat down to medium and add the remaining butter (approximately 9 tbsp).
When the remaining butter is just about melted, add the minced garlic, garlic powder, nutmeg, and a pinch of salt and pepper.
Stir often and cook for 1 minute or until fragrant.
Scrape down the sides of the pan including any previously cooked chicken bits as they add flavor to the sauce.
Add the heavy cream to the skillet, stirring continuously; bring to a simmer over low heat.
Let the heavy cream simmer for approximately 2 minutes to allow it to slightly thicken.
Adding in the Cheese
Remove the pan from heat, then add the Parmigiano-Reggiano cheese in handfuls; keep whisking until the cheese has melted completely and is evenly distributed into the sauce.
If the cheese does not melt smoothly, you are likely cooking the sauce over too high of heat or cooling time needs to increase and allow the sauce to cool before attempting to use it again for melting of the cheese.
If the sauce is too thick, add a splash of the reserved pasta water.
Combine Everything
Add the cooked fettuccine to the sauce; toss with two utensils until thoroughly mixed.
The sauce may seem thin initially, but it will cling to the fettuccine after tossing the noodles a few times.
If the sauce thickens too much as it sets, add additional reserved pasta water until desired thickness.
Taste the sauce and season with salt and black pepper accordingly.
Plate equal amounts of the fettuccine and top each with sliced chicken; garnish with chopped parsley and additional grated Parmigiano-Reggiano cheese if desired.
While the sauce continues to thicken after cooling, serve at desired time, while the sauce is still in its most creamy, desired state.
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.
