Garlic Herb Chicken & Fettuccine Alfredo
A creamy, comforting dish featuring tender chicken and rich Parmesan Alfredo sauce coating fettuccine pasta, perfect for any weeknight dinner.
Servings 4 servings
Calories 700kcal
Ingredients
For the Chicken
- 1.5 lbs Boneless & skinless chicken breasts Thighs can be used for a richer flavor.
- 2 tbsp Olive oil Use extra virgin for enhanced flavor.
- 8-9 cloves Minced garlic Fresh garlic is preferred.
- 1 tsp Dried oregano Infuses the chicken with Italian vibes.
- 1 tsp Dried basil
- to taste Salt & Black pepper Start small and adjust as needed.
- 4 tbsp Fresh parsley, chopped For garnish.
For the Alfredo Sauce
- ½ cup Butter Used in sauce and for cooking chicken.
- 2 cups Heavy cream Do not substitute with milk.
- 1.5 cups Freshly grated Parmesan cheese Pre-grated won't melt as well.
- to taste White or black pepper Adds flavor.
- a pinch Nutmeg Adds warmth and depth.
For the Pasta
- 1 lb Fettuccine pasta Any long pasta can work.
Instructions
Preparation
- Season the chicken pieces with oregano, basil, salt, and pepper.
- Heat olive oil and 2 tbsp butter in a skillet. Add chicken and cook for 3-4 minutes per side until golden.
- In the last minute of cooking, stir in the minced garlic.
- While the chicken cooks, boil a pot of salted water and cook the fettuccine until al dente.
Making the Sauce
- In the same skillet, melt the remaining butter over medium heat. Add garlic and pour in the heavy cream.
- Bring to a gentle simmer, and whisk in Parmesan, salt, pepper, and nutmeg until smooth.
Combining
- Toss the drained fettuccine in the Alfredo sauce until fully coated.
- Top with sliced chicken and garnish with parsley before serving.
Notes
Let the chicken rest for a few minutes before slicing for juiciness. Reserve pasta water to adjust sauce consistency if needed.
