Description
This creamy chicken Alfredo plate features tender, seasoned chicken bites cooked to golden perfection and served atop al dente fettuccine tossed in a rich, garlicky Parmesan cream sauce. Perfect for a comforting weeknight dinner, this dish balances flavorful spices with a luscious texture, garnished with dried parsley for a touch of color and freshness.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose seasoning blend
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Pasta
- 12 oz fettuccine pasta
Alfredo Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and black pepper to taste
Garnish
- Dried parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set pasta aside.
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with all-purpose seasoning blend, paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, turning occasionally, until golden brown and fully cooked. During the last minute of cooking, add 1 tablespoon butter and toss the chicken to coat. Remove chicken from skillet and set aside.
- Make the Alfredo Sauce Base: Lower the heat to medium and melt 2 tablespoons butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
- Prepare the Sauce: Pour in heavy cream and bring it to a gentle simmer while stirring. Add grated Parmesan cheese and Italian seasoning, whisking continuously until the sauce is smooth and has thickened. Season with salt and freshly ground black pepper to taste.
- Toss Pasta in Sauce: Add the cooked fettuccine to the Alfredo sauce and gently toss until the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to loosen it to your preferred consistency.
- Serve: Plate the Alfredo pasta and top it with the garlic butter chicken pieces. Garnish with dried parsley and additional Parmesan cheese if desired. Serve immediately while warm.
Notes
- Reserve pasta water to adjust sauce consistency for a silky texture.
- Use freshly grated Parmesan cheese for the best flavor and smoother sauce.
- Do not overcook the chicken to keep it tender and juicy.
- You can substitute fettuccine with other pasta shapes like linguine or tagliatelle.
- For a lighter option, use half-and-half instead of heavy cream but expect a thinner sauce.
