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  • Kirby

Chicken Alfredo - Fettuccine Alfredo

Chicken Alfredo is such an easy dish to make. When I learned how to make alfredo sauce, I couldn't understand how easy it is to make. That day is the day said I will never buy a bottle of Alfredo sauce again. This chicken alfredo has a wonderful flavor, cheesy creamy sauce with a juicy flavorful chicken breast. I love to make a lot of this when I do, this makes great leftovers.


2 - 8oz Chicken Breasts seasoned with salt pepper and garlic powder

1/2 cup Heavy Cream

1 stick or 1/2 cup Unsalted Butter

8oz Parmesan Cheese (Shredded)

2 Garlic cloves (minced or pressed)

16oz Fettuccine Pasta

Parsley (chopped fine)

Cooking Instructions:

In a pot of boiling water and salted heavily, add the pasta in. Cook the pasta to the lowest time recommended on the package or until you get the bite you want. You can actually cook this before hand and rinse under cold water to prevent over cooking. Just be sure to add a bit of the cooled pasta water back to the pasta, so it doesn't dry out and get stuck together.

For the chicken breast, place in a ziplock bad and pound out the breast to even the thickness of the chicken breast. This will allow the chicken to cook evenly and prevent the thinner parts from over cooking. Season with salt, black pepper and garlic powder. Allow your chicken to come close to room temperature to allow faster cooking.

In a skillet over medium high heat, add your chicken breast. Cook for about 5 - 6 minutes on the first side, basting the hot oil on the top of the chicken. Once the chicken is a little over half way cooked, flip and allow 3 - 4 minutes to cook on the other side. Cook the chicken breast to at least 165, I like to pull right when it hits 160 degrees and let it rest. It will cook through during the rest time.

In the meantime over medium low heat, add the butter and let it slowly melt. Once melted add in the heavy cream, and garlic. Season with a little bit of salt and black pepper. Let this cook for a few minutes to marry all the flavors. Add in the shredded parmesan cheese and melt that in and finish with a pinch of fresh chopped parsley and your sauce is done.

Cut the chicken breast in cubes or strips and mix everything together and your chicken alfredo is ready to eat.


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