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Rachel Ballinger

Chicken Alfredo

This delicious Chicken Alfredo recipe is special enough for Sunday dinner but also easy enough that you can make it on a weeknight. Pair it with a nice salad or veggie with some garlic bread or sourdough bread and it satisfies your Italian cravings for pasta. 
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Total Time 1 hour
Servings: 8 Servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 16 ounces dry fettuccine pasta
For the Chicken:
  • 4 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
For the Sauce:
  • 1/4 cup butter cut into slices
  • 1 garlic clove minced
  • 2 tablespoons flour
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon parsley fresh is best
  • 1 cup freshly grated Parmesan cheese

Method
 

  1. Cook the pasta in salted water till al dente. Drain and set aside, saving 1/2 cup of pasta water.
  2. Season the chicken with salt, pepper, and Italian seasoning and cook on pan in olive oil until browned about 5-7 minutes per side with an internal temperature of 165 degrees. When you flip it, add the butter to the pan for extra flavor.
  3. Transfer chicken to cutting board, let rest for a couple minutes and then slice into 1/2 inch thick strips. Cover with foil until ready to serve.
  4. For the sauce, melt the butter in a saucepan over medium heat. Sauté the garlic for a minute, add the flour and sauté for another minute or two, stirring well. Add the cream, milk, salt, pepper, garlic powder, and parsley and bring to a simmer, whisking constantly. Stir in the Parmesan cheese and heat just till melted and sauce is smooth. If too thick add some of the reserved pasta water or more milk.
  5. Mix the sauce into the noodles and plate. Add the chicken strips on top. Garnish with parsley, more Parmesan, and black pepper if desired.