Chicken Alfredo Pasta
Rich, velvety homemade alfredo sauce tossed with tender grilled chicken and fettuccine. Far better than any jarred sauce!
Cook Pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
Grill Chicken: While the pasta is cooking, heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
Start the Sauce: In a medium saucepan, combine the butter, heavy cream, and cream cheese. Whisk over medium heat until melted and combined.
Season: Whisk in the minced garlic, garlic powder, Italian seasoning, salt, and black pepper. Continue to whisk until smooth.
Thicken: Gradually add the freshly grated Parmesan cheese. Bring to a gentle simmer (do not boil) and whisk for 3-5 minutes until the sauce thickens and becomes glossy.
Combine: Toss the cooked fettuccine in the alfredo sauce until every strand is coated.
Serve: Portion the pasta into bowls and top with the sliced grilled chicken. Garnish with fresh parsley if desired.
Tips for Success
- Fresh Parmesan: Always use freshly grated Parmesan from a block. Pre-shredded cheese is coated with cornstarch and won't melt as smoothly into the sauce.
- Whisking: Constant whisking while adding the cheese helps ensure a lump-free, silky sauce.
- Don't Boil: Boiling can cause the dairy to separate. Keep it at a gentle simmer.
Chef's Note: If the sauce is too thick, add a tablespoon of pasta water or extra cream to loosen it.
