Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts (cut in half lengthwise)
- 2 tbsp butter (for cooking chicken)
- ½ cup all-purpose flour
- ½ tsp Italian seasoning
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp paprika
- ½ tsp onion powder
- 6 tbsp butter (for the sauce)
- 2 cups heavy cream
- 1½ cups parmesan cheese (grated)
- 2 cloves garlic (minced)
- 16 oz fettuccine pasta
Instructions
- Boil salted water and cook fettuccine until al dente, then drain.
- Mix flour, Italian seasoning, salt, paprika, and onion powder; dredge chicken in mixture.
- Heat butter in a skillet and cook chicken until golden brown and internal temperature reaches 165°F.
- Reduce heat, add remaining butter and sauté garlic until fragrant.
- Whisk in heavy cream and then parmesan cheese until smooth.
- Toss cooked fettuccine with Alfredo sauce until coated.
- Slice chicken and serve on top of pasta.
Notes
Pound the chicken to an even thickness for uniform cooking.
Use freshly grated parmesan for optimal flavor.
Reserve pasta water to adjust sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 700
- Sugar: 1
- Sodium: 800
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
- Cholesterol: 150