Chicken Alfredo

5 from 1 vote

When it comes to comfort food, it’s hard to beat a big bowl of creamy fettuccine Alfredo. This version takes the classic up a notch with juicy seared chicken breast, fresh garlic, a hint of shallot, a squeeze of lemon for brightness, and a sprinkle of red pepper flakes for just the right kick.

Prep Time10

Cook Time35

Course: Pasta

Cuisine: Italian

Servings: servings

Author: Matt Price

Equipment

Large Skillet
Oven Safe Baking Dish
Pot for pasta
Tongs
Whisk

Ingredients

2 large chicken breasts pounded to even thickness
2 teaspoon AP seasoning
1 teaspoon Lemon Bae seasoning
2 tablespoon olive oil
1 shallot finely diced
4 cloves garlic minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
½ lemon juice + zest
½ teaspoon red pepper flakes optional, to taste
12 oz fettuccine pasta
2 tablespoon unsalted butter
2 tablespoon fresh parsley chopped

US Customary - Metric

Instructions

Step 1 – Prep and Season the Chicken

Pound the chicken breasts to an even thickness so they cook evenly.
Pat dry with paper towels, then season both sides with 2 teaspoon AP seasoning and 1 teaspoon Lemon Bae seasoning.

Step 2 – Sear and Bake the Chicken

Heat a large oven-safe skillet over medium-high heat.
Add 2 tablespoon olive oil and sear the chicken breasts for 3–4 minutes per side until golden brown.
Add 1 tablespoon butter and baste the chicken, then transfer the skillet to a 400°F oven.
Cook until the internal temperature reaches 165°F (about 10–12 minutes).
Set aside to rest, then slice into strips.

Step 3 – Cook the Fettuccine

Bring a large pot of salted water to a boil.
Cook 12 oz fettuccine according to package directions until al dente.
Reserve 1 cup of pasta water, then drain and set aside.

Step 4 – Build the Alfredo Sauce

In a clean skillet, melt 1 tablespoon butter over medium heat.
Add the finely diced shallot and 4 cloves garlic, cooking for 1–2 minutes until fragrant.
Stir in 2 cups heavy cream, then gradually whisk in 1 cup Parmesan cheese until smooth.
Add the juice and zest of ½ lemon and ½ teaspoon red pepper flakes.
Simmer on medium-low for 5–7 minutes until the sauce thickens slightly.

Step 5 – Combine Pasta and Chicken

Toss the cooked fettuccine directly into the sauce, adding reserved pasta water as needed until it’s silky and clings to the noodles.
Gently fold in the sliced chicken.

Step 6 – Garnish and Serve

Top with 2 tablespoon fresh parsley, extra Parmesan, and a pinch of red pepper flakes if you like heat.
Serve immediately with garlic bread, roasted broccoli, or a crisp Caesar salad.

Notes

Pro Tips for the Best Chicken Alfredo

Use fresh Parmesan: Pre-shredded won’t melt as smoothly and can make the sauce grainy.
Even chicken = even cooking: Pounding ensures a juicy sear without dry spots.
Don’t skip the lemon: It balances the richness of the cream and cheese.
Adjust the sauce: Add splashes of pasta water until it coats your fettuccine perfectly.

Wine & Side Pairings

Wine: A crisp Pinot Grigio or buttery Chardonnay.
Sides: Garlic bread, roasted broccoli, or a fresh Caesar salad.
Occasion: Weeknight indulgence, a romantic dinner at home, or a crowd-pleasing dish for family and friends.

Nutrition