Authentic Fettuccini Alfredo with Pan-Seared Chicken: A Taste of Italy

Get ready to savour the classic flavours of Italy with my Fettuccini Alfredo recipe, elevated to perfection by the addition of tender, pan-seared chicken breast. This iconic Italian dish marries silky ribbons of fettuccini pasta with a luxuriously creamy Parmesan cheese sauce, creating a culinary masterpiece that’s surprisingly simple to make. Follow along, and let’s embark on this delightful gastronomic journey.

Fettuccini Alfredo with pan seared Chicken Breast

Savour the rich and creamy indulgence of our Fettuccini Alfredo with Pan-Seared Chicken. This Italian masterpiece combines tender, pan-seared chicken breast with silky fettuccini pasta, all enveloped in a luxuriously smooth Parmesan cheese sauce. A simple yet elegant dish that brings the flavors of Italy to your table.

| Cook with Paolo |

Servings 2

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Equipment

• Stock Pot to cook Pasta
• Sauté Pan

Ingredients

• 250 g Fettuccini pasta
• ½ Cup (1 stick) Unsalted butter
• 1 Cup Grated Parmesan cheese
• Salt and pepper, to taste
• Freshly chopped parsley, for garnish
• 2 Boneless, skinless chicken breasts
• 1 Tbsp Olive oil

Instructions

• Pan-Seared Chicken

  Season the chicken breasts with salt, black pepper, and dried Italian seasoning (if using).

  Heat olive oil in a Sauté Pan over medium-high heat.

  Add the chicken breasts and cook for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are golden brown.

  Transfer the chicken to a cutting board, let it rest for a few minutes, then slice it into thin strips.
• Cook the Fettuccini

  Meanwhile, in a large pot, bring salted water to a boil.

  Add the fettuccini pasta and cook according to package instructions until al dente.

  Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set pasta aside.
• Prepare the Alfredo Sauce

  In the Sauté Pan, add pasta water, butter, fettuccini and Parmesan cheese

  Toss and stir to coat the pasta evenly. If the sauce is too thick, add a bit of reserved pasta cooking water to reach your desired consistency.

  Place the sliced pan-seared chicken on top of the creamy fettuccini.

  Garnish with freshly chopped parsley and additional grated Parmesan cheese.
• Enjoy!

  Delight in the creamy richness and savoury goodness of your homemade Fettuccini Alfredo with Pan-Seared Chicken. Buon appetito!

Course: Dinner

Cuisine: Italian

Keyword: Alfredo Sauce Recipe, Creamy Pasta Dish, Fettuccini Alfredo Recipe, Fettuccini Alfredo Sauce, Homemade Italian Cuisine

Did you make this recipe?

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