Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4
Make this amazing dish from scratch in less than thirty minutes. Creamy homemade Chicken Fettuccine Alfredo served with juicy chicken for a satisfying, easy, and quick dinner that everyone around the table will love!
Ingredients
Chicken:
2 large chicken breasts, 1.5 lbs
1 & 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp smoked paprika
2 tbsp oil, vegetable, canola, or light olive oil
1 tbsp butter
Fettuccine:
water
1 tbsp kosher salt, for pasta water
12 oz. fettuccine
Alfredo sauce:
3/4 c. butter, 1 and 1/2 sticks
5 cloves garlic, smashed and minced
2 c. heavy cream
1 & 1/4 tsp kosher salt
1/2 tsp black pepper, or more to taste
1/8 tsp cayenne pepper, adds flavour not heat
1/8 tsp nutmeg
1 & 1/2 c. FINELY shredded block Parmesan cheese
Garnish:
extra Parmesan cheese, to garnish
chopped parsley, to garnish
How to make Homemade Chicken Fettuccine Alfredo
Prepare the chicken:
Step 1: In half, slice the chicken horizontally using a sharp knife to make thin 4 pieces cutlets.
Step 2: Place 1 1/4 tsp salt, 1/2 tsp pepper, and 1/4 tsp smoked paprika in a small bowl. Mix well until combined. Now, using paper towels, pat dries the chicken. On the entire chicken, sprinkle the spice mixture, rubbing until coated.
Step 3: Heat for at least 3 minutes a 12-inch saute pan over medium-high heat. Add 2 tbsp oil once the pan is hot, then swirl to coat. Add the chicken to the pan carefully and arrange them accordingly. Make sure to not overcrowd the pan or poke or move the chicken when cooking. Adjust the heat to medium once all the chicken is already in the pan and sear for about 3 to 4 minutes.
Step 4: Flip the chicken when ready using tongs, swirling the pan as needed to coat with oil. To the pan, quickly add a tbsp butter, swirling as it melts. Continue to cook the other side of the chicken for additional 2 minutes until deep golden brown and the internal temperature reached 160 degrees F. Transfer the chicken to a plate once done and tent to keep them warm. Make sure to leave the juices in the pan.
Step 5: In the meantime, cook the fettuccine in a 3-quart pot with boiling salted butter for about 10 minutes over high heat, stirring often to keep the noodles from sticking to each other. Cook just until al dente and make sure not to over-cook the noodles. Drain when done and keep about a cup of pasta water aside. To the noodles, drizzle some olive oil. Stir and set aside.
Alfredo sauce:
Step 6: Add 3/4 cup butter to the same pan with the chicken juices. Melt the butter over medium heat until it bubbles a bit. Add the 5 cloves of smashed and minced garlic and saute for about a minute until aromatic.
Step 7: To the pan, gradually add 2 cups of the cream, stirring constantly. Then, add 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 1/8 tsp cayenne pepper, and 1/8 tsp nutmeg. Continue to cook for an additional 2 to 3 minutes over medium heat until gentle bubbles appear on the side of the pan. Ensure not to bring the mixture to a full boil. Adjust the heat to medium-low.
Step 8: Using the finest grater, finely shred 1 1/2 cups of Parmesan cheese. Add this to the sauce a couple of tbsp at a time, stirring every after each addition to thoroughly melt the cheese, making a smooth sauce.
Step 9: Add the noodles in batches once all the cheese has been added. This ensures the noodles are well coated in the sauce. I add around 1/3 pasta, stir until coated, add another 1/3, and so on.
Step 10: Against the grain, slice the chicken into strips using a sharp serrated knife. Either add the chicken strips directly to the pasta in the pan and stir or arrange the chicken over the pasta when serving topped with more Parmesan cheese and parsley. Enjoy!
Note:
For this recipe, you can use any variety of cream. For a richer sauce, use milk with higher fat content.
Nutrition Facts:
Serving: 1 serving, Calories: 1267 kcal | Carbohydrates: 66 g | Protein: 39 g | Fat: 95 g | Saturated fat: 53 g | Polyunsaturated fat: 7 g | Monounsaturated fat: 29 g | Trans fat: 2 g | Cholesterol: 406 mg | Sodium: 2369 mg | Potassium: 753 mg | Fiber: 3 g | Sugar: 2 g | Vitamin a: 3080 iu | Vitamin c: 3 mg | Calcium: 137 mg | Iron: 2 mg
Ingredients
- Chicken:
- 2 large chicken breasts, 1.5 lbs
- 1 & 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tbsp oil, vegetable, canola, or light olive oil
- 1 tbsp butter
- Fettuccine:
- water
- 1 tbsp kosher salt, for pasta water
- 12 oz. fettuccine
- Alfredo sauce:
- 3/4 c. butter, 1 and 1/2 sticks
- 5 cloves garlic, smashed and minced
- 2 c. heavy cream
- 1 & 1/4 tsp kosher salt
- 1/2 tsp black pepper, or more to taste
- 1/8 tsp cayenne pepper, adds flavour not heat
- 1/8 tsp nutmeg
- 1 & 1/2 c. FINELY shredded block Parmesan cheese
- Garnish:
- extra Parmesan cheese, to garnish
- chopped parsley, to garnish
Instructions
Prepare the chicken:
Step 1: In half, slice the chicken horizontally using a sharp knife to make thin 4 pieces cutlets.
Step 2: Place 1 1/4 tsp salt, 1/2 tsp pepper, and 1/4 tsp smoked paprika in a small bowl. Mix well until combined. Now, using paper towels, pat dries the chicken. On the entire chicken, sprinkle the spice mixture, rubbing until coated.
Step 3: Heat for at least 3 minutes a 12-inch saute pan over medium-high heat. Add 2 tbsp oil once the pan is hot, then swirl to coat. Add the chicken to the pan carefully and arrange them accordingly. Make sure to not overcrowd the pan or poke or move the chicken when cooking. Adjust the heat to medium once all the chicken is already in the pan and sear for about 3 to 4 minutes.
Step 4: Flip the chicken when ready using tongs, swirling the pan as needed to coat with oil. To the pan, quickly add a tbsp butter, swirling as it melts. Continue to cook the other side of the chicken for additional 2 minutes until deep golden brown and the internal temperature reached 160 degrees F. Transfer the chicken to a plate once done and tent to keep them warm. Make sure to leave the juices in the pan.
Step 5: In the meantime, cook the fettuccine in a 3-quart pot with boiling salted butter for about 10 minutes over high heat, stirring often to keep the noodles from sticking to each other. Cook just until al dente and make sure not to over-cook the noodles. Drain when done and keep about a cup of pasta water aside. To the noodles, drizzle some olive oil. Stir and set aside.
Alfredo sauce:
Step 6: Add 3/4 cup butter to the same pan with the chicken juices. Melt the butter over medium heat until it bubbles a bit. Add the 5 cloves of smashed and minced garlic and saute for about a minute until aromatic.
Step 7: To the pan, gradually add 2 cups of the cream, stirring constantly. Then, add 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 1/8 tsp cayenne pepper, and 1/8 tsp nutmeg. Continue to cook for an additional 2 to 3 minutes over medium heat until gentle bubbles appear on the side of the pan. Ensure not to bring the mixture to a full boil. Adjust the heat to medium-low.
Step 8: Using the finest grater, finely shred 1 1/2 cups of Parmesan cheese. Add this to the sauce a couple of tbsp at a time, stirring every after each addition to thoroughly melt the cheese, making a smooth sauce.
Step 9: Add the noodles in batches once all the cheese has been added. This ensures the noodles are well coated in the sauce. I add around 1/3 pasta, stir until coated, add another 1/3, and so on.
Step 10: Against the grain, slice the chicken into strips using a sharp serrated knife. Either add the chicken strips directly to the pasta in the pan and stir or arrange the chicken over the pasta when serving topped with more Parmesan cheese and parsley. Enjoy!
Notes
For this recipe, you can use any variety of cream. For a richer sauce, use milk with higher fat content.
