Chicken Alfredo
Golden pan-seared chicken breast over fettuccine tossed in a silky Parmesan and cream Alfredo sauce — all built in one pan, on the table in 40 minutes.
For the Pasta
- 16 ounces dry fettuccine pasta
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
For the Alfredo Sauce
- ½ cup butter, cut into large cubes or slices
- 2 cups heavy whipping cream
- 1 clove garlic, minced
- ¾ teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups freshly grated Parmesan cheese
- Bring a large pot of well-salted water to a boil. Add the fettuccine and cook until al dente according to the package directions, usually about 10 minutes. Before draining, scoop out and reserve ½ cup of the starchy cooking water — this is your insurance policy if the Alfredo sauce turns out too thick later. Drain the pasta and set it aside.
- Season the chicken breasts evenly on both sides with the Italian seasoning, salt, and pepper. Warm the olive oil in a large nonstick skillet over medium-high heat until it's shimmering, then add the chicken and leave it completely undisturbed for 5 to 7 minutes, until the bottom has developed a deep golden-brown crust — resist the urge to move it around, as that undisturbed contact time is what builds the sear. Flip the chicken over, add the tablespoon of butter directly between the pieces, and swirl the pan gently to distribute the melting butter. Continue cooking for another 5 to 7 minutes, until the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board, let it rest for 3 minutes, then slice it into ½-inch-thick pieces and tent loosely with foil while you make the sauce — resting prevents the juices from running out the moment you cut it.
- In the same skillet over medium-low heat, add the butter and heavy cream. Whisk steadily until the butter has fully melted into the cream, then stir in the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Bring the mixture up to a gentle simmer — not a rolling boil, which can cause the cream to separate — and cook for 3 to 4 minutes, whisking constantly, until it has begun to thicken noticeably.
- Remove the pan from the heat and stir in the Parmesan until it's fully melted and the sauce is smooth and glossy. If the sauce looks thicker than you'd like, add a few tablespoons of the reserved pasta water and stir it in — the starch helps loosen the sauce while keeping it creamy rather than watery.
- Immediately toss the cooked fettuccine through the sauce off the heat, which helps it coat every strand evenly without overcooking. Divide the pasta among bowls and top each with several slices of the rested chicken. Finish with a little extra Parmesan, fresh parsley, and black pepper to serve.
Chef's Note: The two things that most often go wrong with Alfredo sauce are letting it boil (which can make the cream split and turn grainy) and adding the Parmesan while the pan is still on high heat (which can cause it to clump rather than melt smoothly). Keeping the heat low and patient, and pulling the pan off the heat before stirring in the cheese, are the two moves that keep the sauce silky every time.
Freshly grated Parmesan is non-negotiable here — the pre-grated variety sold in canisters contains anti-caking agents that prevent it from melting properly, leaving you with a grainy sauce no matter how carefully you follow the rest of the recipe. A block of good Parmesan and a box grater will make a noticeable difference in the finished dish.
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