Chicken Alfredo Pasta Fettuccine

Chicken Alfredo Pasta Fettuccine is an Italian-American classic, made with succulent sautéed chicken with perfectly cooked fettuccine, enveloped in a rich and creamy Alfredo sauce.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Ingredients

Instructions

Heat the olive oil in a large pan over medium-high heat.
Cut the chicken into bite-sized pieces.
Add chicken pieces to the pan and season with salt and pepper. Cook until the chicken is browned and cooked through about 5-7 minutes.
Place cooked chicken in a bowl. Set aside.
Bring a large pot of water to a boil and season with salt. Cook the fettuccine pasta according to the package instructions until al dente.
Drain the pasta and set aside.
In a large pan, add two cups of pasta cooking water and butter, allowing it to melt over medium-low heat.
Once melted, slowly stir in the grated Parmesan cheese until it forms a smooth and creamy sauce.
Add the cooked chicken and fettuccine pasta to the pan, tossing them in the creamy sauce until well coated.
Add a splash of pasta cooking water to adjust the consistency of the sauce and toss the pasta and chicken together until everything is well combined.
Serve the Chicken Alfredo Pasta Fettuccine hot, garnished with additional Parmesan cheese and freshly ground black pepper.

Notes

Quality Ingredients: Use fresh, high-quality ingredients for the best flavors. Opt for a good-quality Extra Virgin Olive Oil, fresh chicken, and authentic Parmesan cheese.

Chicken Preparation: Use boneless, skinless chicken breasts for a leaner option. Ensure the chicken is sliced into uniform pieces to promote even cooking.

Proper Seasoning: Season the chicken with salt and pepper while sautéing to enhance its flavor. Adjust the seasoning to your taste preferences.

Cooking the Fettuccine: Cook the fettuccine pasta al dente for the best texture. Follow the package instructions, and remember that the pasta will continue cooking slightly when combined with the sauce.

Save Pasta Water: Before draining the pasta, reserve cups of pasta cooking water. This starchy water can be used to adjust the consistency of the Alfredo sauce, making it creamier if needed.

Fresh Parmesan Cheese: Use freshly grated Parmesan cheese for the sauce. Pre-packaged grated cheese may contain anti-caking agents, affecting the smoothness of the sauce.

Gradual Cheese Incorporation: Add the Parmesan cheese to the sauce gradually, stirring constantly to ensure it melts evenly and forms a smooth sauce.

Low Heat for Sauce: Keep the heat low when combining the chicken with the Alfredo sauce to prevent the sauce from curdling. Gently toss the pasta in the sauce to coat evenly.

Balanced Sauce: Adjust the ratio of butter, cheese, and pasta water to achieve a well-balanced and creamy Alfredo sauce. Taste and add seasoning if necessary.

Serve Immediately: Chicken Alfredo Pasta Fettuccine is best served immediately after tossing the pasta with the sauce. This ensures the pasta retains its optimal texture, and the dish is enjoyed at its peak flavor.

Garnish: Garnish the finished dish with additional grated Parmesan cheese and freshly ground black pepper for an extra burst of flavor and visual appeal.

Nutrition