Healthy Chicken Alfredo
This creamy Chicken Alfredo combines tender pan-seared chicken with fettuccine pasta in a rich, cheesy sauce. Quick, flavorful, and protein-packed, it’s perfect for weeknight dinners or meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 Large nonstick skillet (for cooking chicken and sauce)
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup and spoons
- 1 Wooden spoon or silicone spatula
- 1 whisk
Ingredients
For the Pasta:
- 16 ounces fettuccine pasta
For the Chicken:
- 1 pound boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
For the Alfredo Sauce:
- ½ cup unsalted butter cut into cubes
- 2 cups heavy cream
- 1 clove garlic minced
- ¾ teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
Instructions
- Boil the Fettuccine Pasta: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, carefully add 16 ounces of fettuccine noodles, stirring occasionally to prevent them from sticking. Cook the pasta according to package directions until al dente, usually around 10 minutes. Before draining, reserve about ½ cup of the starchy pasta water; this can be added later to adjust the sauce consistency. Drain the pasta well and set aside, tossing lightly with a drizzle of olive oil to prevent sticking if desired.
- Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels to ensure a golden sear. Season each side evenly with 1 teaspoon Italian seasoning, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Press the seasoning gently into the meat so it adheres well. Let the chicken sit at room temperature for a few minutes while the skillet heats; this helps it cook evenly.
- Sear the Chicken to Perfection: Heat 2 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium-high heat until it shimmers and starts to ripple. Carefully place the seasoned chicken breasts in the pan without crowding them. Let them cook undisturbed for 5–7 minutes, allowing a golden crust to form. Avoid moving the chicken during this time to get an even sear. After the first side is golden brown, flip the chicken breasts. Add 1 tablespoon of butter to the pan and gently swirl the skillet to coat the chicken evenly as the butter melts. Continue cooking for another 5–7 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness for perfectly juicy chicken.
- Rest and Slice the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for at least 3 minutes. Resting allows the juices to redistribute, keeping the meat tender and flavorful. After resting, slice the chicken into ½-inch thick strips. Tent the slices lightly with foil to keep warm while preparing the Alfredo sauce.
- Melt the Butter for the Sauce: In the same skillet, reduce the heat to medium-low. Add ½ cup of unsalted butter cut into cubes. Stir continuously with a whisk or wooden spoon until the butter is fully melted and slightly bubbly. Using the same pan ensures you capture the leftover chicken flavors, adding depth to your Alfredo sauce.
- Incorporate the Cream and Garlic: Slowly pour in 2 cups of heavy cream while whisking to combine with the melted butter. Add 1 minced garlic clove and ¾ teaspoon garlic powder. Whisk constantly to fully integrate the flavors and prevent the cream from scorching. Cook for 2–3 minutes until the mixture is smooth and warm, but do not allow it to boil.
- Season and Simmer the Sauce: Add ¾ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper to the cream mixture. Continue to whisk gently and bring the sauce to a very gentle simmer over low heat. Allow it to thicken slightly for about 3–4 minutes. Stir frequently to prevent sticking and to achieve a silky, creamy consistency.
- Add the Parmesan Cheese: Gradually stir in 2 cups of freshly grated Parmesan cheese. Mix slowly until the cheese is fully melted and the sauce becomes thick, creamy, and smooth. If the sauce is too thick for your liking, add the reserved pasta water one tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if necessary.
- Combine Pasta with Alfredo Sauce: Remove the skillet from heat. Immediately add the cooked fettuccine noodles to the sauce. Using tongs or a large spoon, gently toss the noodles until they are evenly coated with the creamy sauce. Make sure each strand is covered to maximize flavor.
- Plate and Serve: Divide the sauced fettuccine evenly among serving plates or bowls. Arrange slices of the golden chicken on top of the pasta. Garnish with freshly chopped parsley, additional Parmesan cheese, and a few grinds of black pepper if desired. Serve immediately for the best texture and flavor.
Notes
- Always reserve a small amount of pasta water before draining; it’s perfect for adjusting sauce consistency.
- Patting chicken dry before seasoning helps achieve a golden crust and prevents sticking.
- Whisk cream and butter gently over low heat to prevent burning or curdling.
- Freshly grated Parmesan cheese melts more smoothly than pre-shredded cheese and gives a richer flavor.
- Let the chicken rest after cooking to keep it juicy and tender.
- This recipe can easily be doubled or halved depending on your serving needs.
