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Chicken Fettuccine Alfredo

This Chicken Fettuccine Alfredo recipe is a classic! Golden pan-fried chicken paired with a thick, cheesy sauce is the perfect mid-week meal.

Grilled chicken served on top of fettuccine alfredo noodles on a serving plate with a lemon on the side.

What will I need for this recipe?

Boneless Skinless Chicken Breasts – Chicken breasts are best for this dish cut at a diagonal or bias for presentation.

Fettuccini Pasta – This classic dish uses Fettuccini Pasta because it can hold up to the thick Alfredo Sauce. If needed, you can substitute the type of pasta as long as it is a thicker pasta like Linguine or Tagliatelle.

Heavy Cream – For the base of the Alfredo sauce you will need to use heavy cream since it has a higher fat content.

Chicken Broth – The chicken broth is used to deglaze your pan after the chicken is cooked. If you prefer you can also use a white wine to deglaze your pan.

Yellow Onion – This is the most popular cooking onion because it is a bit sweeter and will add to the flavor of this dish.

Garlic – Use fresh garlic cloves over the canned stuff for a strong garlicky flavor.

Fresh Parsley – Parsley will bring your Alfredo Sauce to life and add so much flavor to the dish. You can also add more to garnish the top of the dish to serve it.

Parmesan Cheese – You can freshly grate the cheese instead of getting pre-shredded.

Avocado Oil – This good fat is an excellent source of fatty acids. It also has a higher smoke point than olive oil, making it ideal for cooking chicken.

Unsalted Butter – The butter is used while cooking your chicken to add a depth of flavor to it and keep the chicken moist while cooking.

Cajun Blackening Seasoning – This seasoning blend brings the chicken to life and will give this classic recipe a kick of flavor.

How to make Chicken Fettuccine Alfredo?

Season and cook the chicken

First, start by rinsing and patting dry your chicken breasts. If they are too thick, slice them in half to ensure they cook evenly.

Rub your chicken breasts down with 1 Tbsp avocado oil on both sides and then season both sides generously with 1 tsp each of your cajun and garlic and herb seasonings. Be sure to season both sides. Adjust seasonings and add more, if need be, to coat the chicken completely.

Place your chicken breasts into a skillet over medium-high heat with 2 tablespoons of avocado oil. Be sure to heat the pan for about 1 minute before adding the avocado oil. Sear the chicken breast on each side for 3-4 minutes. Once flipped, add 2 tablespoons unsalted butter and baste the chicken breasts with the butter once melted. Tilt the pan a little toward you and baste with a spoon. After 3-4 minutes, remove the chicken and place in a 350-degree oven to finish the cooking. Your chicken is fully cooked once it reaches an internal temp of 165 degrees F. Set aside to rest.

Prepare the Alfredo sauce

In that same pan, reduce the heat to medium-low, add 1 diced yellow onion, and saute for 2-3 minutes. Add in your minced garlic and cook for an additional 60 seconds or until fragrant. Next, deglaze by adding ¼ cup chicken broth. Allow it to reduce for a minute and then add in your heavy cream. Allow to thicken over medium-low heat for 7-10 minutes, stirring occasionally. Reduce the heat to low and add in your parmesan cheese, fresh chopped parsley, your remaining cajun and garlic and herb seasoning, and salt and pepper to taste. Taste and adjust seasoning if needed. Mix well to combine and continue to cook over low heat for an additional 5-7 minutes. Allow this to thicken until it can coat the back of a spoon completely.

Cook your pasta

Bring a large pot of water to a boil and salt it generously. Add in your Fettuccini and boil according to box instructions. Cook until al dente. Next, remove your pasta from the boiling water and place it right into your cream sauce. Mix the pasta in the sauce until it is well-coated. Add pasta water, if need be, to adjust the consistency

Bring it all together!

Slice your chicken breast on a bias or at an angle and now you’re ready to plate. Plate your pasta and top with your sliced chicken. Garnish with more fresh chopped parsley and fresh grated parmesan cheese. SERVE AND ENJOY!

Grilled chicken served on top of fettuccine alfredo noodles on a plate being drizzled with more sauce.

Chicken Fettuccine Alfredo

This Chicken Fettuccine Alfredo recipe is a classic! Golden pan-fried chicken paired with a thick, cheesy sauce is the perfect mid-week meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 1191 kcal

Ingredients
  

  • 4 Boneless Skinless Chicken Breasts
  • 1 LB Box of Fettuccini Pasta 1 LB or 16 oz box
  • 1 1/2 – 2 Cups Heavy Cream
  • 1/4 Cup Chicken Broth
  • 1 Small Yellow Onion Diced
  • 4-6 cloves Garlic Minced
  • 1/4 Cup Fresh Parsley Chopped
  • 3/4 Cup Parmesan Cheese Freshly Grated
  • 2 TSP Cajun Blackening Seasoning
  • 2 TSP Garlic and Herb Seasoning
  • 3 TBSP Avocado Oil
  • 2 TBSP Unsalted Butter
  • Salt and Pepper To Taste
  • Fresh Parsley For Garnish, Optional
  • Freshly Grated Parmesan For Garnish, Optional
  • Crushed Red Pepper Flakes For Garnish, Optional

Instructions
 

  • First, start by rinsing and patting dry your chicken breasts. If they are too thick, slice them in half to ensure they cook evenly.
  • Rub your chicken breasts down with 1 Tbsp avocado oil on both sides and then season both sides generously with 1 tsp each of your cajun and garlic and herb seasonings. Be sure to season both sides. Adjust seasonings and add more, if need be, to coat the chicken completely.
  • Place your chicken breasts into a skillet over medium-high heat with 2 tablespoons of avocado oil. Be sure to heat the pan for about 1 minute before adding the avocado oil. Sear the chicken breast on each side for 3-4 minutes. Once flipped, add 2 tablespoons unsalted butter and baste the chicken breasts with the butter once melted. Tilt the pan a little toward you and baste with a spoon. After 3-4 minutes, remove the chicken and place in a 350-degree oven to finish the cooking. Your chicken is fully cooked once it reaches an internal temp of 165 degrees F. Set aside to rest.
  • In that same pan, reduce the heat to medium-low, add 1 diced yellow onion, and saute for 2-3 minutes. Add in your minced garlic and cook for an additional 60 seconds or until fragrant. Next, deglaze by adding ¼ cup chicken broth. Allow it to reduce for a minute and then add in your heavy cream. Allow to thicken over medium-low heat for 7-10 minutes, stirring occasionally. Reduce the heat to low and add in your parmesan cheese, fresh chopped parsley, your remaining cajun and garlic and herb seasoning, and salt and pepper to taste. Taste and adjust seasoning if needed. Mix well to combine and continue to cook over low heat for an additional 5-7 minutes. Allow this to thicken until it can coat the back of a spoon completely.
  • Bring a large pot of water to a boil and salt it generously. Add in your Fettuccini and boil according to box instructions. Cook until al dente. Next, remove your pasta from the boiling water and place it right into your cream sauce. Mix the pasta in the sauce until it is well-coated. Add pasta water, if need be, to adjust the consistency
  • Slice your chicken breast on a bias or at an angle and now you're ready to plate. Plate your pasta and top with your sliced chicken. Garnish with more fresh chopped parsley and fresh grated parmesan cheese. SERVE AND ENJOY!
Keyword Chicken Fettuccine Alfredo

FAQ

How long can I store the leftovers?

The leftovers can be stored in the fridge in an air-tight container for 3-5 days.

What can I serve with this?

This dish goes great with garlic bread or a side vegetable like Brussel Sprouts!

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on InstagramFacebook, and Pinterest! I love seeing my recipes come to life in your kitchen!

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