Chicken Fettuccine Alfredo

Ingredients

• 2 boneless, skinless chicken breasts (filleted)
• 1 tbsp olive oil (for chicken marinade)
• 2 tsp garlic powder (for chicken)
• 2 tsp oregano (for chicken)
• 2 tsp onion powder (for chicken)
• 2 tsp complete seasoning (optional; for chicken)
• 1 tsp red chili flakes (for chicken)
• 1 tsp salt (for chicken)
• 0.5 tsp black pepper (for chicken)
• fresh parsley (chopped, for garnish)
• 1.5 cup heavy cream
• 0.5 cup butter (divided; 2 tbsp for searing chicken, remaining stick for sauce)
• 0.25 cup pasta water (reserved from boiling pasta)
• 6 garlic cloves (minced)
• 0.25 cup onion or shallot (minced)
• 1 cup Parmesan cheese (grated)
• 1 tbsp freshly chopped parsley (for sauce)
• 1.5 tsp oregano (for sauce)
• 1.5 tsp garlic powder (for sauce)
• 1 tsp red chili flakes (for sauce)
• 0.5 tsp salt (to taste, for sauce)
• 0.5 tsp black pepper (to taste, for sauce)
• 1 lb fettuccine pasta (cooked according to package directions)

Steps

1. 1

   In a large bowl, add the filleted chicken breasts, 1 tbsp olive oil, and the chicken seasonings (garlic powder, oregano, onion powder, complete seasoning, red chili flakes, salt, and black pepper). Mix until the chicken is evenly coated.

2. 2

   Allow the chicken to marinate for at least 30 minutes.

3. 3

   In a large skillet, heat a splash of olive oil and 2 tbsp of butter over medium-high heat.

4. 4

   Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 6-7 minutes per side.

5. 5

   Remove the chicken from the skillet and let it rest on a cutting board. Slice into thin strips once cooled slightly.

6. 6

   In the same skillet, heat the remaining stick of butter on medium heat.

7. 7

   Add the minced garlic and minced onions (or shallots) and sauté until fragrant, about 1 minute.

8. 8

   Pour in the heavy cream and bring the mixture to a simmer.

9. 9

   Add in the sauce seasonings (oregano, garlic powder, red chili flakes, salt, and pepper) and the freshly chopped parsley.

10. 10

    Gradually stir in the grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy.

11. 11

    Add the cooked fettuccine and 1/4 cup of pasta water to the skillet with the Alfredo sauce.

12. 12

    Toss the pasta gently in the sauce until well coated and heated through.

13. 13

    Top with the sliced chicken and fresh parsley garnish, then serve.

Notes

The recipe mentions 'complete seasoning' as an optional ingredient for the chicken. Ensure you reserve some pasta water before draining your fettuccine to help emulsify the sauce.

Nutrition per serving

• main
• pasta
• chicken
• alfredo
• dinner
• easy
• creamy