Easy Chicken Alfredo

Easy Chicken Alfredo

Make Easy Chicken Alfredo tonight: silky fettuccine and juicy chicken in a quick, creamy sauce.

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Yield4

Ingredients

Instructions

Step 1: Prep the skillet and season the chicken

Set a wide skillet with a lid on the side of your prep area (or a sheet of aluminum foil cut to fit the skillet if you don't have a lid). Pat the chicken breasts dry with paper towels so they brown cleanly, then season both sides generously with Italian seasoning, a light dusting of sweet paprika for color, and about 1/4 teaspoon fine sea salt per breast. Arrange the seasoned chicken on a small ceramic plate and let it rest while you heat the oil.

Step 2: Sear and finish the chicken gently

Warm 1 tablespoon of avocado or olive oil in the skillet until it looks shimmery, then place the breasts in and sear uncovered for 2–3 minutes until the exterior is a warm, golden-brown crust. Flip the breasts, reduce the heat to low, add a few tablespoons of water to the pan, and cover with the lid or your foil tent. Cook, covered, 10–15 minutes until an instant-read thermometer hits 165°F in the thickest part. Transfer the finished breasts to a plate and tent loosely with foil so the juices redistribute — you'll have glossy browned exteriors and a juicy, steam-finished interior.

Step 3: Bring the pasta water and assemble the sauce base

While the chicken cooks, bring a large pot of well-salted water to a rolling boil for the fettuccine. Meanwhile, cut the 5 tablespoons of butter into small cubes (about eight pieces) and place them into a wide mixing bowl. Add the grated Parmigiano-Reggiano, the finely microplaned garlic clove, and the sour cream into the bowl so everything is ready to meet the hot pasta.

Step 4: Toss the pasta into a silky, emulsified Alfredo sauce

Cook the fettuccine to al dente according to the package. Use tongs to transfer the drained, steaming fettuccine directly into the bowl with the butter, cheese, garlic, and sour cream. Add about 1/2 cup of the reserved hot pasta water and stir vigorously with the tongs until the butter melts and the cheese emulsifies into a smooth, glossy sauce that clings to each strand; the sauce should be silky, slightly glossy, and coat the pasta in a pale ivory ribbon. Taste and season with fine sea salt as needed.


Step 5: Plate, slice the chicken, and finish the dish

Divide the dressed fettuccine between wide shallow bowls of the same matte ceramic used to emulsify the sauce. Slice the tented chicken into thick, even slices and fanning them across the pasta, spooning any accumulated pan juices over the meat so they mingle with the sauce. Finish each bowl with a fresh dusting of Parmigiano-Reggiano and a few generous cracks of black pepper so you see speckled contrast on the creamy pasta. Serve immediately while everything is warm and glossy.


Notes