Creamy Chicken Fettuccine Alfredo
Ingredients
Chicken
boneless skinless chicken breasts (filleted)
2 piece
olive oil
1 tbsp
garlic powder
2 tsp
oregano
2 tsp
onion powder
2 tsp
complete seasoning
2 tsp
red chili flakes
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Alfredo Sauce
heavy cream
1.5 cup
butter
0.5 cup
pasta water
0.25 cup
garlic (minced)
6 clove
onion (minced)
0.25 cup
Parmesan cheese (grated)
1 cup
parsley (chopped)
1 tbsp
oregano
1.5 tsp
garlic powder
1.5 tsp
red chili flakes
1 tsp
salt
0.5 tsp
black pepper
0.5 tsp
Pasta
fettuccine pasta (cooked)
400 g
Garnish
parsley (chopped)
2 tbsp
Instructions
Marinate the chicken
In a large bowl add chicken, olive oil, seasonings and mix until evenly coated. Allow it to marinate for at least 30 minutes.
Cook the chicken
In a large skillet, heat olive oil, 2 tbsp butter over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken from skillet and let it rest on a cutting board. Slice into thin strips once cooled slightly.
Prepare Alfredo sauce base
In the same skillet, heat remaining butter on medium heat. Add minced garlic, onions and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Add in the same seasonings used in chicken.
Finish the Alfredo sauce
Gradually stir in grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine pasta and serve
Add cooked fettuccine to the skillet with the Alfredo sauce. Toss pasta gently in the sauce until well coated and heated through. Top with chicken and serve.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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