top of page
  • juliearnan1

Chicken Alfredo


For the noodles:

  • 16 oz dry fettucine pasta

For the chicken:

  • 1 lb boneless, skinless chicken breasts

  • 1 tsp Italian seasoning

  • 3/4 tsp kosher salt

  • 1/4 tsp black pepper

  • 2 TB olive oil

  • 1 TB butter

For the sauce:

  • 1/2 c butter, cut into large cubes or slices

  • 2 c heavy cream

  • 1 clove garlic, minced

  • 3/4 tsp garlic powder

  • 3/4 tsp Italian seasoning

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 2 c freshly grated Parmesan cheese


Make the noodles:

  1. Bring a large pot of salted water to boil.

  2. Add fettucine noodles and cook until al dente according to the package directions, about 10 minutes.

  3. Reserve 1/2 c of cooking water, then drain well. Set aside.

Make the chicken:

  1. Pound the chicken breasts so they have even thickness throughout.

  2. Season the chicken with the Italian seasoning, salt and pepper.

  3. Over MH heat in a skillet (cast iron or non-stick), warm the olive oil. Once it is shimmering, swirl the pan to evenly distribute. Add the chicken. Cover with a splatter guard if you have one. Let the chicken sit undisturbed for 5-7 minutes until bottom is golden-brown.

  4. Flip the chicken. Add the butter, melt and swirl to evenly distribute. Continue cooking for another 5-7 minutes. Baste the chicken with the butter a couple of times.

  5. Transfer the chicken to a cutting board and let it rest for at least 3 minutes before slicing into 1/2 inch thick slices. Tent with foil while you prepare the sauce.

Make the sauce:

  1. In the same pan, lower the heat to ML. Add the butter and cream. Whisk until butter has melted.

  2. Add in the minced garlic, garlic powder, Italian seasoning, salt and pepper. Whisk until combined and smooth.

  3. Bring to a gentle simmer (do no boil) and cook 3-4 minutes, whisking constantly until it starts to thicken.

  4. Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce is too thick, add some of the reserved pasta water a few tablespoons at a time to thin it out.)


  1. Take the sauce off the heat and immediately toss with the cooked fettucine noodles.

  2. Divide the pasta among several bowls and top with a few slices of chicken.

  3. Garnish with parsley, more Parmesan, and black pepper if desired.

6 views0 comments

Recent Posts

See All

Herb & Sausage Stuffing

Ingredients: 8 c bread cubes 1/2 c (8 TB) butter 1 1/2 c diced onion (1 large or 2 small) 1 c diced celery (about 3 large stalks) 4 garlic cloves, finely chopped 1 lb bulk mild Italian sausage (or rem


This recipe is from Lola Arnan and can easily be adapted depending on the ingredients you have on hand. Ingredients 3-4 c sliced vegetables (carrots, green beans, red bell peppers, celery, etc.) 4 clo

Spinach Ricotta Manicotti

Ingredients 2 c (8 oz) shredded mozzarella cheese 16 oz (1 carton) ricotta cheese 1 - 10 oz package frozen spinach, thawed, squeezed and drained 1/4 c freshly grated Parmesan cheese 1 1/2 tsp oregano


bottom of page