Description
A creamy, delicious Chicken Alfredo Pasta recipe featuring tender seared chicken breast and a rich Parmesan-Romano cheese sauce, tossed with perfectly cooked fettuccine. This classic Italian-American dish is ideal for a comforting family dinner, ready in just 35 minutes.
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 & Garnish
- ¾ lb. fettuccine
- Fresh parsley, chopped (for garnish)
Instructions
- Reserve pasta water: Once pasta is cooked, save 1 cup of the pasta water. This helps adjust sauce consistency later and is useful when reheating leftovers.
- Prepare for cooking: Measure out all ingredients and bring a pot of salted water to a boil for the pasta.
- Cook the chicken: Slice chicken breast lengthwise into 2-3 thinner pieces, pat dry, and season with salt and pepper. Heat olive oil over medium-high heat in a skillet, sear chicken about 4-5 minutes per side until golden crust forms. Remove from heat, let rest for 10 minutes, then cut into strips. Keep the browned bits (fond) in the pan, wiping away any burnt spots.
- Cook pasta: Boil the fettuccine according to package instructions, then drain. Sauce is prepared while pasta cooks.
- Start sauce base: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Make roux: Whisk in flour and cook 1-2 minutes, stirring constantly to eliminate raw flour taste.
- Add half and half: Gradually add the half and half in small splashes, stirring continuously to combine and prevent lumps.
- Simmer sauce: Bring mixture to a gentle bubble, reduce heat to low, and simmer while pasta finishes. Stir occasionally as sauce thickens due to evaporation.
- Add cheese: Slowly stir in grated Parmesan and Romano cheeses over low heat until melted and smooth. Season with salt and pepper to taste.
- Toss pasta and sauce: Add drained fettuccine to the sauce and toss thoroughly. The pasta will absorb sauce and help thicken it further.
- Add chicken: Return chicken strips to skillet with pasta and sauce. Toss gently and let heat through for 1-2 minutes.
- Garnish and serve: Sprinkle chopped fresh parsley on top and serve immediately for best flavor and presentation.
Notes
- Reserving pasta water is key to controlling sauce consistency and preventing it from becoming too thick.
- Resting the chicken after cooking helps keep it juicy and allows easier slicing.
- Ensure you cook the roux (butter and flour) well to avoid any raw flour taste in the sauce.
- Use freshly grated cheeses for best melting and flavor results.
- If sauce thickens too much, add reserved pasta water a little at a time to loosen it.
- This recipe works well with gluten-free pasta for a gluten-free option.
- Leftovers can be gently reheated with a splash of milk or pasta water to restore creaminess.
