Chicken Alfredo
The ultimate comfort food, Chicken Alfredo is a creamy, savory dish that everyone craves. With tender chicken and perfectly cooked fettuccine enveloped in a luscious sauce, it makes for an easy weeknight dinner. Treat yourself to this delicious meal tonight!
Equipment
- Grater
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
- Blender
- Large Pot
Ingredients
- 16 ounce Fettuccine cooked and drained according to package directions
- 1 teaspoon Italian seasoning blend
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1¼ to 1½ pound Boneless skinless chicken breast cutlets (3-4 pieces)
- 2 tablespoons Olive oil
- 6 tablespoons Salted butter
- 1 tablespoon Minced garlic
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- 2 tablespoons All-purpose flour
- 1½ cups Whole milk
- 1¼ cups Heavy whipping cream
- 1 cup Grated parmesan cheese
- 1 tablespoon Fresh parsley (chopped)
Instructions
- In a large pot on medium-high heat, cook and drain the fettuccine noodles according to package directions. Set aside.
- Combine the Italian seasoning blend, salt, and black pepper in a small bowl. Season both sides of each of the chicken cutlets with the seasoning blend.
- Add olive oil to a large (12-inch) skillet on medium-high heat. Once the oil is hot, add the seasoned chicken cutlets to the pan and cook the chicken for 4-6 minutes on each side or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet to rest on a plate.
- Turn the heat to the skillet to medium and add the butter. Once the butter is melted, add the minced garlic, garlic powder, and salt. Cook for 30 seconds to 1 minute or until the garlic is fragrant.
- Sprinkle the all-purpose flour over the butter and whisk to combine until no raw flour remains.
- While whisking constantly, slowly pour the whole milk and heavy whipping cream into the skillet. Be sure to whisk until no lumps remain from the flour.
- Allow the Alfredo sauce to come to a low boil, then reduce the heat to low and allow the sauce to thicken for 2-3 minutes. Be sure to whisk often to ensure your Alfredo sauce is not burning.
- Whisk in the grated parmesan cheese to the sauce until fully incorporated. Remove from the heat.
- Add the cooked and drained fettuccine noodles to the Alfredo sauce. Toss the noodles in the sauce until fully coated.
- Slice the pan-seared chicken cutlets into strips and place them on top of the fettuccine Alfredo. Garnish with the fresh chopped parsley and serve.
Notes
- Uniform Chicken Pieces: When picking out the chicken cutlets, look for equally sized pieces for even cooking. If they vary in size, consider cooking each piece separately to ensure they all reach the desired doneness.
- Cook Pasta Al Dente: For the best texture, aim for an al dente consistency in your fettuccine. It should be tender yet firm when bitten into, providing the perfect complement to the creamy sauce.
- Time Management: I recommend starting the water for your pasta while prepping the other ingredients. This multitasking will help everything come together seamlessly.
- Serve Warm: Chicken Alfredo is best enjoyed fresh while the sauce is warm. The longer it sits, the thicker it becomes, which might alter the dish's intended creamy texture.