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Creamy Garlic Fettuccine Alfredo with Sautéed Chicken Recipe

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4.1 from 14 reviews

This Chicken Fettuccine Alfredo recipe features tender pan-seared chicken served over perfectly cooked fettuccine noodles coated in a rich and creamy garlic Alfredo sauce. Easy to prepare and packed with comforting flavors, it’s an ideal meal for a cozy dinner.

  • Total Time: 40 mins
  • Yield: 4 to 6 servings

Ingredients

Pan-Seared Chicken (Optional):

  • 2 boneless skinless chicken breasts
  • Fine sea salt and freshly-ground black pepper, to taste
  • 1 tablespoon olive oil

Fettuccine Alfredo:

  • 1 pound uncooked fettuccine
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, grated or pressed
  • 1 tablespoon all-purpose flour
  • 2 cups half and half
  • 1/2 teaspoon fine sea salt
  • Pinch of ground nutmeg
  • Pinch of white pepper
  • 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese
  • Finely-chopped fresh parsley, for garnish

Instructions

  1. Prepare the pasta water: Bring a large stockpot of generously salted water to a rolling boil to cook the fettuccine thoroughly.
  2. Cook the chicken (optional): Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken breasts and cook for 4-6 minutes on each side until fully cooked through. Transfer them to a clean plate and let rest for 5 to 10 minutes before slicing to retain juices.
  3. Cook the pasta: Add the fettuccine to the boiling salted water and cook until just al dente, about 10-12 minutes depending on package instructions. Drain well once done.
  4. Sauté the garlic: In the same sauté pan (or another pan), melt the butter over medium-high heat. Add the grated garlic and sauté for 1 minute, stirring frequently to avoid burning. Whisk in the flour and cook, stirring often, for an additional 1 minute to make a roux.
  5. Combine the sauce: Slowly whisk in the half and half followed by salt, nutmeg, and white pepper. Stir continuously until the sauce thickens and just begins to simmer. Turn off the heat and whisk in the grated Parmesan cheese until the sauce is smooth. Adjust seasoning as needed.
  6. Toss pasta with sauce: Add the drained fettuccine to the sauce in the pan or stockpot, tossing gently to ensure all noodles are evenly coated.
  7. Serve: Plate the sauced pasta topped with sliced chicken if using. Garnish with finely chopped fresh parsley and serve immediately for the best creamy texture.

Notes

  • Resting the chicken after cooking ensures juicier slices.
  • Be sure to use freshly grated Parmesan for the best flavor and melting quality.
  • Adjust seasoning of the sauce to your taste, adding more salt or pepper if needed.
  • The chicken is optional and can be omitted for a vegetarian version.
  • Use a nonstick pan to prevent sticking while cooking chicken and sauce.
  • Author: Maya
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/creamy-garlic-fettuccine-alfredo-with-sauteed-chicken-recipe/