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.
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
Instructions
- Cook the pasta in salted water till al dente. Drain and set aside, saving 1/2 cup of pasta water.
- 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.
- 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.
- 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.
- Mix the sauce into the noodles and plate. Add the chicken strips on top. Garnish with parsley, more Parmesan, and black pepper if desired.