Print

Buttery Garlic Parmesan Chicken Alfredo

Buttery Garlic Parmesan Chicken Alfredo - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy Alfredo sauce coats perfectly cooked fettuccine, topped with tender, flavorful chicken breasts.

Ingredients

Scale
  • 2 large chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tbsp unsalted butter
  • 1/2 fresh lemon (for a squeeze of juice)
  • 8 tbsp unsalted butter
  • 3 tbsp garlic (freshly minced)
  • 1 1/2 cups heavy cream
  • 1 tsp italian seasoning
  • pinch of ground nutmeg
  • 1 1/4 cups freshly grated parmesan cheese
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 12 oz fettuccine pasta
  • 1/2 cup garlic parmesan wing sauce (for brushing)
  • 1/2 cup freshly grated parmesan (for topping)
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Mince the fresh garlic.
  2. Chop the fresh parsley.
  3. Cut the chicken breasts in half horizontally to create thinner cutlets.
  4. Bring salted water to a boil in a large pot.
  5. Combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika in a small bowl.
  6. Pat the thinned chicken breasts dry with paper towels.
  7. Season both sides of the chicken generously with the spice mixture.
  8. Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat until foaming.
  9. Sear the chicken for 3-4 minutes per side until golden brown.
  10. Transfer the seared chicken to a baking sheet or oven-safe skillet.
  11. Brush the top of each chicken breast with the garlic parmesan wing sauce.
  12. Place the chicken in a preheated 400°F oven for 10 minutes, or until an internal temperature of 165°F is reached.
  13. Add the fettuccine pasta to the boiling water.
  14. Cook the pasta according to package directions until al dente.
  15. Drain the cooked pasta and set aside.
  16. Melt 8 tablespoons of unsalted butter in the same skillet used for the chicken over medium heat.
  17. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
  18. Pour in the heavy cream and stir constantly.
  19. Bring the cream mixture to a gentle simmer.
  20. Add the Italian seasoning and a pinch of ground nutmeg to the simmering cream.
  21. Add 1/2 teaspoon salt and 3/4 teaspoon black pepper to taste.
  22. Slowly stir in 1 1/4 cups freshly grated Parmesan cheese, a handful at a time.
  23. Stir constantly until the cheese melts completely and the sauce thickens.
  24. Squeeze a tiny bit of fresh lemon juice into the sauce.
  25. If the sauce is too thin, continue stirring over low heat for another 1-2 minutes.
  26. Add the cooked fettuccine to the Alfredo sauce.
  27. Toss gently until every strand of pasta is coated.
  28. Divide the pasta between serving plates or bowls.
  29. Top each portion with a finished chicken breast.
  30. Sprinkle with the remaining 1/2 cup freshly grated Parmesan cheese.
  31. Garnish with the chopped fresh parsley.

Notes

Always grate your own Parmesan cheese for the smoothest sauce.
Don’t wash the skillet after searing the chicken; the browned bits add flavor to the sauce.
Watch garlic carefully when sautéing to prevent burning, which can lead to a bitter taste.
A small squeeze of fresh lemon juice brightens the rich sauce beautifully.

Find it online: https://homecookstudio.com/buttery-garlic-parmesan-chicken-alfredo/