Description
This classic Chicken Alfredo Pasta recipe combines tender seared chicken breast with creamy, cheesy Alfredo sauce and perfectly cooked fettuccine. Ready in just 35 minutes, this comforting Italian-American dish is rich, flavorful, and perfect for family dinners or entertaining guests.
Ingredients
Scale
Chicken
- 1 large boneless/skinless chicken breast (about ¾-1 lb, or 2 small breasts)
- Salt and black pepper (to taste)
- Olive oil (for searing)
Sauce
- 6 tablespoons salted butter (high quality)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 3 cups half and half (half cream, half milk)
- ¾ cup Parmesan cheese (grated)
- ½ cup Romano cheese (grated)
- Salt and black pepper (to taste)
Pasta and Garnish
- ¾ lb. Fettuccine pasta
- Fresh parsley (chopped, for garnish)
Instructions
- Reserve pasta water: Once the pasta is cooked, save 1 cup of the pasta water to help adjust the sauce consistency later if needed.
- Prepare ingredients and water: Measure all ingredients before starting. Heat a pot of salted water to boil for the pasta.
- Prepare and sear chicken: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry, season both sides with salt and pepper. Heat olive oil over medium-high heat in a skillet, add chicken and sear for 4-5 minutes per side until golden crust forms. Remove and let rest for 10 minutes, then cut into strips. Leave the flavorful browned bits (fond) in the pan but wipe away any burnt parts.
- Cook pasta: Boil the fettuccine according to package instructions until al dente, then drain.
- Make the sauce – melt butter and cook garlic: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for one minute until fragrant.
- Add flour and cook: Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Add half and half gradually: Slowly pour in the half and half in small splashes, whisking continuously to avoid lumps.
- Simmer the sauce: Bring the mixture to a gentle bubble, then reduce heat to low and let it simmer, stirring occasionally. The sauce will thicken as some liquid evaporates.
- Incorporate cheeses: Stir in the grated Parmesan and Romano cheeses slowly over low heat until melted and smooth. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the drained pasta to the sauce and toss well so the noodles absorb the creamy sauce and it thickens further.
- Add chicken: Toss the sliced chicken into the pasta and sauce, allowing it to reheat for 1-2 minutes.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and serve immediately.
Notes
- Reserving pasta water is key for adjusting sauce thickness later.
- Use high-quality salted butter and freshly grated cheeses for best flavor.
- Do not skip resting the chicken after searing to keep it juicy.
- Simmer the sauce on low heat to prevent curdling of dairy.
- Fettuccine is the traditional pasta for Alfredo, but you may substitute with linguine or tagliatelle.
