Golden seasoned chicken and tender fettuccine tossed in a rich homemade Parmesan, cream, and garlic Alfredo sauce.
For the Noodles
16 ounces dry fettuccine pasta
For the Chicken
1 pound boneless, skinless chicken breasts
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon butter
For the Sauce
1/2 cup butter
2 cups heavy whipping cream
1 clove garlic, minced
3/4 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups freshly grated Parmesan cheese
1. Cook fettuccine until al dente; reserve 1/2 cup pasta water and drain.
2. Season chicken with Italian seasoning, salt, and pepper.
3. Sear chicken in olive oil 5–7 minutes per side, adding butter after flipping; cook to 165°F.
4. Rest chicken 3 minutes, then slice.
5. Melt sauce butter with cream over medium-low heat.
6. Whisk in garlic and seasonings; gently simmer 3–4 minutes.
7. Stir in Parmesan until smooth.
8. Toss sauce with fettuccine, adding reserved pasta water as needed.
9. Top with sliced chicken and serve.
Use freshly grated Parmesan for the smoothest sauce.
Keep the sauce at a gentle simmer and do not boil after adding Parmesan.
Refrigerate leftovers promptly and use within 3–4 days.
Reheat gently with a splash of milk or cream.
Find it online: https://elitesrecipes.com/chicken-alfredo/