How to Make Creamy Chicken Fettuccine Alfredo
Who doesn’t love a good Chicken Fettuccine Alfredo? If you have never had Homemade Chicken Fettuccine Alfredo, and the only reference you have is one from a restaurant, I promise you are missing out on a great deal. In this recipe, I showed you have to make a rich, creamy alfredo sauce. This sauce is packed with flavor, and it has nothing to envy from those store-bought jars. I can confidently say it is even better. The sauce dresses up nicely an al dente fettuccine pasta paired with a juicy homemade chicken that takes this dish to another level of goodness.
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Servings: servings
Calories: 701kcal
Ingredients
- 1 pound (454g) fettucine pasta ( cook in 4 qts water with 1 Tbsp salt)
Pan-seared Chicken Ingredients:
- 2 large chicken breasts cut in halves (total 4 pieces)
- 1 teaspoon oil
- 2 tablespoon unsalted butter
- 1 teaspoon Better Than Bouillon (dissolved in a ½ cup of warm water) You can substitute with 1/2 cup low sodium chicken broth.
Seasonings for the chicken breast:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 & ½ teaspoon smoked paprika
- 4 cloves fresh garlic finely chopped
Garnish:
- fresh parsley If you are not a fan of parsleyyou can substitute for cilantro, dill, or skip altogether.
Alfredo Sauce Ingredients :
- 1 cup Parmesan cheese freshly grated
- 4 tablespoons unsalted butter
- 3 cloves fresh garlic
- 2 tablespoons all-purpose flour or you can substitute with cream cheese adds a nice thick consistency to your alfredo sauce.
- 1 teaspoon Better Than Bouillon (dissolved in a ½ cup of warm water) substitute by adding ½ cup chicken broth
- 1 cup heavy cream
- ¼ teaspoon nutmeg freshly grated
- ¼ teaspoon black pepper
- ⅓ teaspoon salt
Instructions
How to Make Creamy Chicken Fettuccine Alfredo
- The first thing is to butterfly the chicken breast. If you are not familiar with a butterfly cut, this is a simple technique used to make a thick piece of meat (in this case, chicken breast) a little bit thinner. By cutting the chicken breast in halves, it makes the cooking process much faster.
- Place two chicken breasts on a cutting board and hold a long sharp knife along the long side of the chicken. Slice through the chicken breasts to the end, ending up with a total of four thin slices.
- Next, using a paper towel, pat dry the chicken breast and season them with ½ teaspoon of salt. In this recipe, I used sea salt. Add 1 ½ teaspoon of smoked paprika and ¼ teaspoon of black pepper. Set aside.
- Over medium-high heat, in a nonstick skillet, add 1 teaspoon of oil (I like to use avocado oil). Add the chicken breast and cook it for 3 minutes on each side.
- Then, add ½ cup of the Better Than Bouillon mixture, cover the pan, and cook for 15 minutes on low heat. Please read the post for more information about this product and substitutions!
- By now, almost all the liquid has been absorbed. Add 2 tablespoons of unsalted butter and minced garlic. Stir to combine, cook for 2 minutes and remove from the stove. The chicken is ready! Garnish with some fresh parsley and set aside.
Now, let’s prepare the alfredo sauce. And in the meanwhile cook the pasta!
- Cook fettuccini: in a large pot of salted water (4 qts water with 1 Tbsp salt), add the pasta, and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil and set aside.
Making alfredo sauce is surprisingly easy. To make the sauce, I use a few simple ingredients. Everything starts with a combination of butter and flour to make a roux.
- In a large nonstick pan, over medium-high heat, add butter and fresh minced garlic stir to combine.
- Then, add flour and constantly whisk for two minutes. Next, add the broth (better than bouillon mixture) and keep whisking.
- Add heavy cream whisk some more. Season with salt, pepper, and a shocking ingredient, but it gives the sauce a nice kick of flavor fresh grated nutmeg.
- Lastly, lower the heat and add the parmesan cheese. And yes, you guessed it, continue whisking😉 and remove from stove.
Finish it up
- Drain the pasta and toss it with the sauce. Garnish with fresh parsley and Top with the sliced juicy chicken breast.
Video
Nutrition
Calories: 701kcal | Carbohydrates: 59g | Protein: 34g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 717mg | Potassium: 544mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 2mg