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Classic Comfort Chicken Alfredo

Golden paprika-seared chicken over fettuccine in a silky heavy cream and freshly grated Parmesan Alfredo sauce, built in one skillet in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts pounded to even thickness if needed
  • 2 tbsp olive oil
  • 0.5 tsp paprika
  • salt and black pepper to taste for chicken
  • 8 oz fettuccine pasta cooked al dente; reserve ½ cup pasta water
  • 0.25 cup unsalted butter
  • 2 cloves garlic minced
  • 1.5 cup heavy cream
  • 1 cup Parmesan cheese freshly grated from a block, not pre-shredded
  • 0.25 tsp salt for sauce
  • 0.25 tsp black pepper for sauce
  • fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • whisk
  • Meat thermometer

Method
 

  1. Pat chicken dry. Season both sides with salt, pepper, and paprika. Pound to even thickness if needed.
  2. Cook fettuccine in generously salted boiling water until al dente. Reserve ½ cup pasta water before draining. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6 to 8 minutes per side until golden and 165°F internal temperature. Remove to a cutting board and rest 5 minutes before slicing against the grain.
  4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook 30 seconds until fragrant.
  5. Pour in heavy cream. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until slightly thickened. Do not let the cream boil.
  6. Reduce heat to low. Add grated Parmesan in 2 to 3 additions, whisking fully between each until smooth. Season with salt and pepper.
  7. Add drained fettuccine to the skillet and toss to coat. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  8. Divide pasta into bowls. Top with sliced chicken, fresh parsley, and extra Parmesan.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of cream or milk when reheating over medium-low heat. Stir gently and frequently to prevent separation. Always use freshly grated Parmesan from a block; pre-shredded contains anti-caking agents that cause a grainy sauce. Never boil the cream; a gentle simmer is all that is needed. Shrimp or blackened salmon can substitute for chicken. Add baby spinach or red pepper flakes to the sauce for variation. Lemon zest stirred into the finished sauce adds brightness.