Velvety Chicken Alfredo

Ingredients

• 6 oz fettuccine pasta (Cooked; approximately 6 oz dry pasta yields about 12 oz cooked.)
• 2 boneless, skinless chicken breasts (About 12 oz / 340 g total; trim and halve horizontally if very thick.)
• 1 tbsp olive oil (For cooking the chicken.)
• 0.5 tsp salt (For seasoning the chicken; add additional salt to the pasta water and sauce as needed.)
• 1 tbsp Italian seasoning (For seasoning the chicken.)
• 0.5 tsp onion powder (For seasoning the chicken.)
• 0.5 tsp garlic powder (For seasoning the chicken.)
• 2 tbsp unsalted butter (Inferred sauce ingredient.)
• 1 cup heavy cream (Inferred sauce ingredient.)
• 1 cup Parmesan cheese (Finely grated; inferred sauce ingredient.)
• black pepper (To taste; inferred finishing ingredient.)
• 0.5 cup reserved pasta water (Reserve before draining; use as needed to loosen the sauce. Inferred technique ingredient.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta.

2. 2

   While the pasta cooks, pat the chicken breasts dry. Season both sides evenly with the salt, Italian seasoning, onion powder, and garlic powder.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 5–7 minutes per side, depending on thickness, until golden brown and the center reaches 165°F / 74°C.

4. 4

   Transfer the chicken to a plate and let it rest for 5 minutes. Slice it against the grain into strips.

5. 5

   Reduce the skillet heat to medium-low. Add the butter and let it melt, scraping up any browned seasoning from the bottom of the pan.

6. 6

   Pour the heavy cream into the skillet. Stir gently and simmer for 2–3 minutes, until hot and slightly thickened; do not let it boil vigorously.

7. 7

   Add the grated Parmesan gradually, stirring continuously until it melts into a smooth, glossy sauce. Season with black pepper and additional salt if needed.

8. 8

   Add the drained fettuccine to the sauce and toss until every strand is coated. Add reserved pasta water, 1 tablespoon at a time, if the sauce is too thick or does not cling smoothly to the pasta.

9. 9

   Top the pasta with the sliced chicken and serve immediately. Finish with additional Parmesan or black pepper if desired.

Notes

The supplied description lists the pasta, chicken, oil, and seasonings but says the full recipe is in a comment that was not provided. Butter, heavy cream, Parmesan, black pepper, and the sauce method are conventional Alfredo elements inferred to complete the dish and should be verified against the original creator's comment. Alfredo sauce thickens as it cools, so serve immediately; reheat leftovers gently with a splash of milk or reserved pasta water.

Nutrition per serving

• main
• Italian
• pasta
• chicken
• comfort food
• high-protein
• stovetop