Description
This Cheesy Chicken Alfredo Pasta combines juicy chicken breast with perfectly cooked fettuccine in a rich, creamy Parmesan and mozzarella cheese sauce. It’s comfort food at its finest – indulgent, satisfying, and surprisingly easy to make in just one pot!
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (about 2-3 breasts)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or butter
For the Pasta and Sauce:
- 12 oz fettuccine pasta
- 3 tablespoons butter
- 4-5 cloves garlic, minced
- 2 cups heavy cream
- ½ cup chicken broth
- 1 ½ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons cream cheese (optional, for extra creaminess)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 10-12 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Prepare the chicken: While water is heating, pat chicken breasts dry with paper towels. If they’re very thick, slice them horizontally to create thinner, even pieces. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
- Cook the chicken: Heat olive oil or butter in a large, deep skillet over medium-high heat. Once hot, add seasoned chicken breasts. Cook for 6-7 minutes per side, or until golden brown and internal temperature reaches 165°F. Remove chicken to a cutting board, let rest for 5 minutes, then slice into strips or bite-sized pieces.
- Start the sauce: In the same skillet, reduce heat to medium. Add 3 tablespoons of butter. Once melted, add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Build the Alfredo sauce: Pour in heavy cream and chicken broth. Stir to combine and bring to a gentle simmer. Let it simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
- Add the cheese: Reduce heat to medium-low. Gradually add Parmesan cheese, stirring constantly until melted and smooth. Add mozzarella cheese and cream cheese (if using), stirring until completely melted and incorporated. The sauce should be smooth and creamy.
- Season the sauce: Stir in Italian seasoning, salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. If sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency.
- Combine everything: Add the cooked pasta to the sauce and toss until every strand is well coated. Add the sliced chicken and gently toss to combine. Cook for 1-2 minutes, tossing frequently, until everything is heated through and well combined.
- Serve: Transfer to serving plates or a large serving bowl. Garnish with fresh parsley, extra Parmesan cheese, and red pepper flakes if desired. Serve immediately while hot and creamy.
Notes
- Chicken thickness matters: Pound thick chicken breasts to even thickness or slice horizontally for faster, more even cooking.
- Don’t skip the pasta water: The starchy water helps thin the sauce and helps it cling to the pasta perfectly.
- Fresh Parmesan is crucial: Pre-grated cheese won’t melt smoothly and can make your sauce grainy. Always grate from a block.
- Watch your heat: Once you add cheese, keep heat on medium-low. High heat can cause the sauce to separate or become grainy.
- Customize the consistency: Like it saucier? Add more pasta water or cream. Prefer it thicker? Let it simmer a bit longer before adding pasta.
- Make it lighter: Use half-and-half instead of heavy cream and reduce the cheese slightly. It won’t be as rich but will still be delicious.
- Vegetable additions: Stir in steamed broccoli, sautéed mushrooms, or fresh spinach when you add the pasta for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 2
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 785
- Sugar: 3g
- Sodium: 890mg
- Fat: 48g
- Saturated Fat: 27g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 215mg