Whitney’s Chicken Alfredo (Autosaved at 5/30/2025, 12:18:20 PM )
Ingredients:
For chicken
- 2 Boneless, skinless chicken breast, sliced in half lengthwise to make 4 thinner cutlets.
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Paprika salt and pepper to taste
- 1 to 2 Olive Oil or Butter
For Pasta and Sauce
- 12 Oz Fettuccine
- 2 Tbsp Butter
- 4 Garlic Cloves
- 1/2 Shallot sliced
- 1 Cup Heavy Cream
- 1 Cup Whole Milk
- 1 Cup Freshly grated Parmesan
- Salt and Black pepper to taste
- Optional red pepper flakes
- Fresh parsley and Parmesan for garnish
1. Season & cook the chicken
• Season both sides of the 4 thin chicken cutlets with garlic powder, onion powder, paprika, salt, and pepper.
• Heat oil or butter in a large skillet over medium heat.
• Sear the chicken cutlets 3–4 minutes per side until golden and fully cooked.
• Remove from skillet and let rest before slicing into strips.
2. Cook the pasta
• In a separate pot, boil salted water and cook pasta according to package instructions. Reserve ½ cup of the pasta water before draining. Set aside.
3. Make the Alfredo sauce
• In the same skillet used for the chicken, reduce heat and add 2 tbsp butter.
• Sauté minced garlic and shallot for 1 minute.
• Pour in heavy cream and milk, stirring to combine. Simmer gently for 2–3 minutes (don’t boil).
• Stir in Parmesan cheese until smooth and creamy. Season with salt, pepper, and a touch of nutmeg if using.
4. Combine pasta and sauce
• Add the cooked pasta into the sauce. Toss gently until coated. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
5. Finish and serve
• Top pasta with the sliced chicken.
• Garnish with parsley, extra Parmesan, or red pepper flakes. Serve hot!
• Save that pasta water!
Before draining your pasta, scoop out about ½ cup of the starchy water. It’s liquid gold—perfect for thinning out your Alfredo sauce without losing flavor.
• Use your favorite seasoning blends
Don’t feel limited to garlic powder and paprika. Cajun seasoning, Italian herbs, or even lemon pepper work beautifully on the chicken. Season how you like it!
• Shred your own Parmesan
Pre-shredded cheese can make the sauce grainy. For a smooth, melty sauce, use freshly grated Parmesan.
• Don’t overcook the sauce
Once you add the cream and cheese, keep the heat low to prevent curdling or separation. Just let it gently melt and thicken.
• Slice chicken breasts in half
Thinner cutlets cook faster and more evenly. Plus, they make beautiful slices for serving over the pasta.
• Finish with freshness
A sprinkle of chopped parsley, basil, or even a squeeze of lemon brightens up the richness of the Alfredo.
