This Chicken Fettuccine Alfredo is a super simple yet delicious recipe to make for a restaurant quality dish, ready in just 30 minutes. So creamy and cheesy!
PROCESS:
- Start by marinating the chicken with spices and olive oil, letting it sit for at least half an hour to absorb the flavors. Cook the marinated chicken in a hot pan for about 6 minutes on each side until golden brown and cooked through.
- In the same pan, sauté chopped onion and minced garlic in butter for about 40 seconds until fragrant. Add heavy cream, Parmesan, and seasonings to the pan, stirring until the cheese melts into a creamy sauce.
- Toss in cooked pasta and a splash of pasta water, mixing everything together and simmering for a couple of minutes. Slice the chicken and serve it on top of the pasta, garnished with fresh parsley, then enjoy your meal!
Here’s what you are going to need to make it:
Chicken Breasts: The main protein; they provide the hearty base of the dish.
Garlic Powder & Onion Powder: Add depth of flavor and a savory taste without needing fresh ingredients.
Italian Seasonings & Dried Parsley: Bring a mix of herbal flavors that make the chicken taste fresh and aromatic.
Salt: Enhances all the other flavors and makes the chicken more delicious.
Smoked Paprika: Adds a subtle smokiness and a touch of color to the chicken.
Oregano: A classic herb that complements the Italian flavors.
Butter: Adds richness and a smooth texture to the sauce.
Red Onion: Provides a sweet and slightly tangy flavor, giving the sauce a good base.
Garlic: Adds a punch of flavor and aroma; it’s essential in many savory dishes.
Heavy Cream: Makes the sauce creamy and luxurious, balancing the flavors.
Parmesan: Adds a salty, nutty flavor and helps thicken the sauce.
Garlic Powder, Italian Seasonings, Oregano: Reinforce the overall flavor profile and bring that Italian vibe.
Pasta Water: Helps adjust the sauce’s consistency and adds a bit of starch to help it cling to the pasta.
INGREDIENTS:
Chicken Marination
- 2 Chicken breast (skinless and boneless)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Italian seasonings
- 1 tsp Dried parsley
- 1 tsp Salt
- 1 tsp Smoked paprika
- 1/2 tsp Oregano
- 1 tsp Olive oil
Pasta Sauce
- 1 tbsp Butter
- 1 red Onion (finely chopped)
- 4 Garlic cloves (finely minced)
- 1/2 cup Heavy Cream
- 1/3 cup Parmesan
- 1 tsp Garlic powder
- 1 tsp Italian seasonings
- 1/2 tsp Oregano
- 1/4 Pasta water
INSTRUCTIONS:
Step 1: Marinate the Chicken
- Start by mixing all the marinade ingredients in a bowl: garlic powder, onion powder, Italian seasonings, dried parsley, salt, smoked paprika, oregano, and olive oil. Add the chicken breasts to the bowl, making sure they’re well coated in the marinade. Cover the bowl and let it sit for at least half an hour. This helps the chicken soak up all those tasty flavors!
Step 2: Cook the Chicken
- Heat a pan over medium-high heat and add a bit of olive oil.Once the oil is hot, add the marinated chicken breasts. Cook them for about 6 minutes on one side until they’re golden brown, then flip them over and cook for another 6 minutes on the other side. You want them cooked through and juicy!
Step 3: Sauté the Vegetables
- After the chicken is cooked, remove it from the pan and set it aside. In the same pan, add a little more olive oil if needed, then toss in the chopped red onion and minced garlic along with a tablespoon of butter. Cook this mixture for about 40 seconds, stirring occasionally. You want the onion to become soft and fragrant, but not browned.
Step 4: Prepare the Sauce
- Now, it’s time to make the creamy sauce! Pour in the heavy cream and add the grated Parmesan cheese along with the garlic powder, Italian seasonings, and oregano. Stir everything together until the cheese melts into the cream, creating a rich and creamy sauce. Add a splash of pasta water (this helps the sauce stick to the pasta) and give it a good mix.
Step 5: Simmer
- Once everything is well combined, lower the heat and let the sauce simmer for about 2-3 minutes. This helps the flavors meld together and thickens the sauce slightly.
Step 6: Slice the Chicken
- While the sauce is simmering, slice the cooked chicken breasts into thin pieces. This makes it easy to serve on top of the pasta.
Step 7: Combine and Serve
- Once the sauce is ready, add the cooked pasta directly into the pan and toss it all together so the pasta is well coated in the creamy sauce. Serve the pasta on plates and top it with the sliced chicken. Don’t forget to garnish with fresh parsley!
Tips and Notes:
- For even more flavor, consider marinating the chicken for a few hours or overnight in the fridge. Just remember to bring it to room temperature before cooking.
- If you have a meat thermometer, the internal temperature should reach 165°F (75°C) for safety. This ensures it’s perfectly cooked and juicy.
- Any type of pasta works well, but long noodles like fettuccine or linguine pair nicely with creamy sauces. Just make sure to cook it according to the package instructions.
- If the sauce is too thick, add a bit more pasta water to reach your desired consistency. If it’s too thin, let it simmer a little longer to thicken up.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water if needed.
- Besides parsley, you can use fresh basil, grated Parmesan, or crushed red pepper flakes for added flavor and presentation.
- You can prepare the sauce ahead of time and reheat it when you’re ready to serve. Just cook the pasta fresh for the best texture.
