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Chicken Fettuccine Alfredo

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This Easy Chicken Alfredo is so simple, anyone can make it. And guess what? It only takes 30 minutes from start to finish! It tastes like something you’d get at a fancy restaurant, maybe even better than Olive Garden. But don’t worry, it’s not fancy hard to make. You just cook some chicken, boil up fettuccine noodles until they’re just right, and mix it all with a rich, creamy Alfredo sauce made from scratch. That’s it! Dinner served!

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

16 oz. fettuccine

1 pound boneless, skinless chicken breast

2 tablespoons olive oil, divided + more for tossing the pasta

1 teaspoon Italian seasoning

1/2 teaspoon paprika

8 tablespoons butter

2 garlic cloves, minced

16 oz. heavy cream

8 oz. freshly shredded Parmesan cheese

1/2 teaspoon Kosher salt

1/4 teaspoon nutmeg

1/4 teaspoon fresh cracked pepper

fresh chopped parsley for garnish

Instructions

  1. Cook the pasta just until al dente, tender but still firm to the bite. Drain, then toss with a little olive oil and a pinch of salt and pepper to keep it from sticking.
  2. Slice the chicken. Cut each chicken breast in half lengthwise so you end up with two thinner pieces. This helps them cook faster and more evenly.
  3. Heat the pan. Add 1 tablespoon of olive oil to a large sauté pan and warm it over medium-high heat.
  4. Season the chicken. Place the sliced chicken in a bowl. Drizzle with the other tablespoon of olive oil. Add Italian seasoning, paprika, and a couple of big pinches of salt and pepper. Toss everything until the chicken is well coated.
  5. Cook the chicken. Add it to the hot pan and sear for 4–7 minutes per side, until a golden crust forms and the inside is cooked through. Remove the chicken from the pan and let it rest for 5 minutes. Then slice it up.
  6. Make the sauce. Cut the butter into chunks and add it to the same pan. Lower the heat to low. Once the butter melts, stir in the garlic and cook for 30–60 seconds, stirring constantly. Don’t let the garlic brown!
  7. Add the cream. Pour in the heavy cream and whisk it all together. Raise the heat to medium and bring it to a gentle simmer.
  8. Thicken the sauce. Lower the heat to medium-low and keep whisking for about 3–4 minutes until the sauce thickens slightly. It should coat the back of a spoon.
  9. Stir in the cheese. Take the pan off the heat. Add Parmesan, a pinch of nutmeg, and a bit of salt and pepper. Stir until the cheese is melted and the sauce is smooth.
  10. Add the pasta. Toss the cooked pasta into the sauce and stir until it’s evenly coated. Taste and adjust the seasoning if needed.
  11. Add the chicken. Place the sliced chicken back into the pan. Turn the heat to medium-low and cook for a couple more minutes, just until everything is heated through.
  12. Garnish and serve! Sprinkle with chopped parsley (and red pepper flakes if you want a little heat), then dig in!

Equipment

  • Author: Kelly Foster
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Italian

Find it online: https://evryfoodie.com/easy-chicken-alfredo/