Description
This Chicken Alfredo recipe features tender, seasoned seared chicken breasts served over perfectly cooked al dente fettuccine tossed in a creamy homemade Alfredo sauce combining butter, milk, Pecorino Romano, and Parmesan cheese. The rich sauce clings beautifully to the pasta, creating a comforting and elegant dish perfect for any occasion.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta
Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup finely‑grated Pecorino Romano cheese
- ½ cup finely‑grated Parmesan cheese
Chicken
- 1½ pounds boneless skinless chicken breasts (about 2 large)
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Drain, reserving 1 cup pasta water; set pasta and water aside.
- Prepare and Cook Chicken: Pat chicken dry and season both sides with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large deep skillet over medium‑high heat, add chicken, and cook 5–6 minutes per side until golden and reaches an internal temperature of 165°F. Transfer chicken to a plate, tent with foil, and rest for 5 minutes; then slice thinly across the grain.
- Make Alfredo Sauce: In the same skillet used to cook the chicken, lower the heat to medium and melt the butter. Whisk in the milk, then stir in salt, pepper, and garlic powder. Warm the sauce for a couple of minutes, stirring occasionally.
- Toss Pasta with Sauce: Add cooked fettuccine and ½ cup reserved pasta water to the skillet. Toss until the liquid clings to the noodles, adding more pasta water as needed for desired consistency.
- Finish and Serve: Turn off the heat, sprinkle in Pecorino Romano and Parmesan cheese, and stir constantly until the sauce thickens and coats the pasta, about 2–3 minutes. Add sliced chicken and toss just until heated through. Serve immediately, garnished with extra Parmesan or parsley if desired.
Notes
- This chicken alfredo recipe is made with seared, seasoned chicken breasts and a creamy homemade Alfredo sauce tossed with al dente fettuccine.
- Use freshly grated cheeses for best flavor and sauce texture.
- Reserve pasta water to adjust sauce consistency as needed.
- Let chicken rest after cooking to retain juices and ensure tenderness.
- Serve immediately for optimal sauce texture and flavor.
Nutrition
- Serving Size: 2 cups
- Calories: 776 kcal
- Sugar: 3 g
- Sodium: 1157 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 245 mg
