Chicken Fettuccine Alfredo
Servings: 4
Calories: 856kcal
Chicken Fettuccine Alfredo is a great option for a comforting weeknight dinner.
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Ingredients
- 1 lb fettuccine pasta or pasta shape of choice
- 1 tablespoon olive oil
- 1 teaspoon oregano dried
- 2 cups grated parmesan cheese divided use; more for garnish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1.5 lbs boneless skinless chicken breasts
- 4 tablespoon butter divided use
- 1 tablespoon lemon juice
- 3 teaspoon garlic minced
- 1 cup chicken broth low sodium
- ¾ cup heavy cream
- Chopped Italian parsley to garnish
Instructions
- Set a large pot of water to boil. Add 1 lb. of pasta and cook to al dente in salted water according to package directions. Drain, but don't rinse.
- While pasta cooks, prepare the chicken. Add 2 tablespoons of olive oil, 2 tablespoons parmesan cheese, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon crushed red pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper to a bowl or shallow dish that's big enough to hold one piece of chicken breast. Toss with chicken breasts to coat both sides.
- Melt 2 tablespoons butter in large skillet over medium high heat. Sear chicken on both sides until well browned, about 5 minutes per side. Turn heat down a little if chicken is burning. When chicken is done, turn off the heat, add 1 tablespoon lemon juice over chicken while in the pan, then remove the chicken to a plate.
- Add remaining 2 tablespoons butter to the pan along with the 3 teaspoons minced garlic. Melt the butter over medium heat, then add 1 cup chicken broth and ¾ cup heavy cream. Cook, stirring occasionally for about 5 to 7 minutes, or until slightly thickened. Stir in remaining parmesan cheese and stir to make the sauce creamy.
- Add cooked fettuccine noodles to pan combining it with the sauce. Top with sliced chicken, or mix cut chicken into the sauce. Top with chopped parsley and additional parmesan cheese, if desired.
Notes
- Reserve a quarter cup of pasta water to thin sauce if it get's too thick after being mixed with parmesan cheese.
- Use pre-shredded cheeses for faster prep.
- Use a meat thermometer to be sure chicken is cooked to 165 degrees F before serving.
- We like to add leftover steamed or roasted broccoli (or another vegetable) for added nutrients.
- Use leftover chicken or rotisserie chicken instead.
- I like to pound the chicken breasts to an even size so they cook evenly. Chicken tenders or chicken cutlets can also be used.
Nutrition
Calories: 856kcal | Carbohydrates: 38g | Protein: 58g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 1692mg | Potassium: 851mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1561IU | Vitamin C: 5mg | Calcium: 514mg | Iron: 2mg