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Ingredients

Crafting the perfect Chicken Fettuccine Alfredo begins with a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors and luxurious texture of this classic dish. From the tender pasta to the rich, creamy sauce and the succulent chicken, every item on this list is essential for achieving that authentic, comforting taste you crave.

• 1 lb fettuccine pasta
• 1 lb chicken breast, boneless and skinless
• 2 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tsp salt, divided
• 2 tbsp olive oil
• 1 tbsp minced garlic (about 3-4 cloves)
• 2 cups + 3 tbsp chicken broth, divided
• 1 cup heavy cream
• 2 cups freshly grated Parmesan cheese
• 1 tbsp cornstarch
• 1 tbsp water

Note on Parmesan: For the best results and a truly silky sauce, always opt for freshly grated Parmesan cheese from a block. Pre-shredded varieties often contain anti-caking agents that can prevent the cheese from melting smoothly, potentially leading to a gritty or clumpy sauce. Freshly grated cheese melts beautifully, contributing to the rich, authentic texture of your Alfredo.

Instructions

Follow these detailed steps to create a truly unforgettable Classic Chicken Fettuccine Alfredo. Each stage is designed to maximize flavor and ensure a perfectly executed dish, from tender chicken to a velvety, rich Alfredo sauce.

1. Prepare the Fettuccine Pasta

   Bring a large pot of salted water to a rolling boil. Adding salt to your pasta water is crucial as it seasons the pasta from within, enhancing its overall flavor. Cook the fettuccine according to the package instructions, typically 8-12 minutes, until it reaches an al dente texture – firm to the bite but not hard. Once cooked, drain the pasta thoroughly, but reserve about half a cup of the starchy pasta water before draining. This pasta water can be used later to adjust the sauce consistency if needed. Set the drained pasta aside.

2. Season the Chicken

   While the pasta cooks, prepare your chicken. Pat the chicken breasts dry with paper towels; this helps achieve a better sear. Season both sides generously with the Italian seasoning, onion powder, garlic powder, and 1 teaspoon of salt. Ensure an even coating of spices for maximum flavor. You can also add a pinch of black pepper for an extra kick.

3. Cook the Chicken

   Heat 2 tablespoons of olive oil in a large sauté pan or skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the seasoned chicken breasts to the pan. Cook for 4-5 minutes on each side, or until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C). The chicken should have a beautiful golden-brown crust. Remove the cooked chicken from the pan and transfer it to a cutting board. Tent it loosely with aluminum foil to keep it warm and allow the juices to redistribute, ensuring tender and moist chicken. This resting period is important for flavor and texture.

4. Build the Sauce Base

   Using the same pan where you cooked the chicken (don’t clean it, those browned bits are flavor!), reduce the heat to medium-low. Add the minced garlic and 3 tablespoons of chicken broth to the pan. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it. Use a wooden spoon to scrape all the flavorful browned bits (fond) from the bottom of the pan; this process is called deglazing and adds incredible depth to your sauce. Pour in the remaining 2 cups of chicken broth and bring the mixture to a gentle simmer.

5. Create the Creamy Alfredo Sauce

   Once the broth is simmering, stir in the heavy cream. Let it heat through for a few minutes until it starts to gently simmer. Do not bring it to a rolling boil, as this can cause the cream to separate. Reduce the heat to low and gradually add the freshly grated Parmesan cheese, stirring continuously. Stir occasionally until the Parmesan cheese has completely melted into the sauce, creating a smooth and luscious consistency. Taste the sauce and add the remaining 1 teaspoon of salt, or adjust seasoning to your preference.

6. Thicken the Sauce

   In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth to create a cornstarch slurry. This is your thickening agent. Slowly pour the cornstarch slurry into the simmering Alfredo sauce while stirring constantly. Continue to stir until the sauce visibly thickens to your desired consistency. The sauce should be thick enough to coat the back of a spoon but still pourable. If it becomes too thick, you can add a splash of the reserved pasta water to thin it out.

7. Combine and Serve

   Slice the rested chicken breasts into bite-sized pieces or strips. Add the sliced chicken directly into the Alfredo sauce, tossing gently to coat. Finally, add the drained fettuccine pasta to the pan with the sauce and chicken. Use tongs to gently toss everything together, ensuring the pasta is fully coated with the rich, creamy Alfredo sauce. Serve immediately, garnished with fresh parsley or extra grated Parmesan cheese if desired. Enjoy this hearty and comforting meal!

Tips for the Perfect Chicken Fettuccine Alfredo

Achieving restaurant-quality Alfredo at home is easier than you think with these expert tips:

• Use Fresh Parmesan: This is non-negotiable for a smooth, authentic Alfredo. Pre-shredded cheese contains anti-caking agents that can make your sauce gritty.
• Don’t Overcook the Pasta: Al dente pasta holds its shape and texture better when tossed with the rich sauce. It also continues to cook slightly when combined with the hot sauce.
• Avoid Boiling the Sauce: Keep your Alfredo sauce at a gentle simmer. High heat can cause the heavy cream to separate and the cheese to become oily.
• Season Generously: Don’t be shy with salt in the pasta water and when seasoning the chicken. Proper seasoning layers flavor throughout the dish.
• Deglaze the Pan: Those browned bits at the bottom of the pan after cooking the chicken are packed with flavor. Use a little broth or wine to scrape them up; it adds incredible depth to your sauce.
• Rest the Chicken: After cooking, let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and moist chicken.
• Adjust Consistency with Pasta Water: If your sauce becomes too thick, a splash of the starchy reserved pasta water can help thin it out while adding flavor and helping the sauce cling to the pasta.

Variations & Customizations

While classic Chicken Fettuccine Alfredo is divine on its own, don’t hesitate to experiment with these ideas to tailor the dish to your taste or use what you have on hand:

• Add Vegetables: Incorporate steamed broccoli florets, sautéed mushrooms, spinach (stir in at the end until wilted), or sun-dried tomatoes for extra color, texture, and nutrients.
• Spicy Alfredo: Add a pinch of red pepper flakes to the sauce along with the garlic for a subtle heat, or more for a bolder kick.
• Different Proteins: Swap chicken for shrimp, scallops, grilled steak slices, or even tofu for a vegetarian option. Cook proteins separately before adding them to the finished sauce.
• Herb Variations: Experiment with different fresh herbs. While parsley is classic, fresh basil or chives can add a delightful aromatic twist.
• Garlic Bread Crumbs: For an added crunch, sprinkle some homemade garlic bread crumbs over the top before serving.
• Cream Cheese Boost: For an even richer, tangier sauce, stir in 2-3 ounces of cream cheese (full-fat) with the heavy cream until fully melted and smooth.

Serving Suggestions

Complete your culinary experience with these perfect accompaniments to your homemade Chicken Fettuccine Alfredo:

• Garlic Bread or Breadsticks: Ideal for soaking up every last drop of that incredible creamy sauce.
• Fresh Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
• Roasted Asparagus or Broccolini: Simple roasted vegetables add a touch of green and a healthy element to the meal.
• Wine Pairing: A crisp Chardonnay or a light Pinot Grigio complements the creamy sauce beautifully.

Storage and Reheating

Chicken Fettuccine Alfredo is best enjoyed fresh, but leftovers can be delicious with the right care:

• Storage: Store any leftover Alfredo in an airtight container in the refrigerator for up to 3-4 days.
• Reheating on the Stovetop: The best way to reheat Alfredo is gently on the stovetop. Place the desired portion in a pan over low heat. Add a splash of milk or chicken broth (about 1-2 tablespoons per serving) to help re-emulsify the sauce and prevent it from becoming too thick or oily. Stir continuously until heated through, making sure not to boil.
• Reheating in the Microwave: While not ideal, you can microwave leftovers. Heat in short intervals (30-60 seconds) at a reduced power setting, stirring after each interval, and adding a splash of milk or broth if needed. Be careful not to overheat, which can cause the sauce to separate.

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.