Description
A comforting classic Italian dish featuring tender chicken and creamy Alfredo sauce over fettuccine pasta.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut in half lengthwise
- 2 tablespoons butter
- ½ teaspoon all-purpose flour
- ½ teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 6 tablespoons butter
- 2 cups heavy cream
- 1 ½ cups grated Parmesan cheese
- 2 cloves minced garlic
- 16 ounces fettuccine pasta
Instructions
- Whisk together the flour, Italian seasoning, salt, paprika, and onion powder in a shallow dish. Coat each chicken breast in this spice mixture.
- Heat two tablespoons of butter over medium-high heat in a large skillet. Cook the chicken for about 5-6 minutes on each side until golden brown.
- Set the chicken aside. Lower the heat and add the remaining butter to the skillet. Sauté the minced garlic for about 30 seconds.
- Slowly whisk in the heavy cream until it bubbles. Gradually add the grated Parmesan, whisking until the sauce is smooth.
- Introduce the cooked fettuccine into the skillet and toss to coat with the Alfredo sauce.
- Slice the cooked chicken and arrange it on top of the pasta before serving. Enjoy!
Notes
For added freshness, consider garnishing with parsley or basil. A hint of lemon zest can brighten the dish.
