Introduction
Chicken Alfredo is the ultimate comfort food—a luxurious, creamy dish beloved worldwide. While the original Fettuccine Alfredo originated in Rome in the early 20th century (relying solely on butter, Parmesan, and pasta water), the Americanized version incorporates heavy cream and, crucially, tender grilled or pan-seared chicken. This adaptation transforms the simple pasta into a rich, satisfying main course perfect for weeknight dinners or special occasions. This recipe guarantees a velvety, restaurant-quality sauce that clings perfectly to the pasta.
Ingredients
- 2 (300g) Boneless, skinless chicken breasts
- 30 ml (2 tbsp) Olive oil
- 225 g (8 oz) Fettuccine pasta
- 115 g (1/2 cup) Unsalted butter
- 475 ml (2 cups) Heavy cream (or whipping cream)
- 3 cloves Garlic, minced
- 150 g (1 1/2 cups) Freshly grated Parmesan cheese (must be fresh, not pre-shredded)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Step-by-step Preparation
Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 6–8 minutes per side, until fully cooked through and golden brown. The internal temperature should reach 74°C (165°F). Remove the chicken, let it rest for 5 minutes, and then slice it thinly. Tip: Resting the chicken ensures the juices redistribute, keeping the meat moist.
Cook the Pasta: While the chicken rests, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Before draining, reserve about 120 ml (1/2 cup) of the starchy pasta water. Drain the pasta and set aside. Tip: Always salt your pasta water generously—it’s the only chance to season the pasta itself.
Start the Alfredo Sauce: Return the skillet (or use a new, large pan) to medium heat. Melt the butter. Add the minced garlic and sauté for about 60 seconds until fragrant (do not let the garlic burn). Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally for 3–5 minutes until it thickens slightly.
Finish the Sauce: Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese, stirring continuously until the sauce is smooth and the cheese is fully melted. Season the sauce with salt and pepper. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until you reach the desired consistency. Tip: Keep the heat very low when adding cheese; high heat can cause the cheese proteins to seize and create a grainy sauce.
Combine and Serve: Add the drained fettuccine directly into the sauce and toss until every strand is coated. Gently fold in the sliced chicken. Serve immediately, garnished with fresh parsley and an extra dusting of Parmesan.
Nutritional Information
Chicken Alfredo is a calorie-dense dish due to the high fat content from the butter and heavy cream. A standard serving size (excluding bread or side dishes) typically contains between 700 to 950 calories, 40-60g of fat, and 45-60g of protein. While it should be enjoyed in moderation, it is an excellent source of complete protein from the chicken and calcium from the rich dairy components.
Storage
Leftovers should be stored in an airtight container in the refrigerator for up to 3–4 days. Alfredo sauce tends to thicken and separate upon cooling. To reheat, place the dish in a pan over low heat and add a splash of milk, broth, or extra heavy cream while stirring gently. This helps restore the creamy texture and prevents the sauce from breaking.
Conclusion
There is nothing more satisfying than a perfectly executed Chicken Alfredo. To complete this luxurious meal, serve it alongside a crisp, acidic Caesar salad or a simple side of steamed asparagus to cut through the richness. For variations, consider swapping the chicken for sautéed shrimp, or folding in steamed broccoli florets for added color and nutrients. Enjoy the ultimate Italian-American comfort classic!