Chicken Fettuccine Alfredo
Equipment
- 1 Large pot
- 1 large pan
- 1 colander
- 1 large bowl *optional
Ingredients
Chicken
- 3 Tablespoons olive oil divided, canola or vegetable oil also work well
- 2 pounds chicken breasts About 2 chicken breasts
- 1 teaspoon salt
- 1 teaspoon chicken stock powder *aka bullion powder
- ½-1 teaspoon Italian seasoning oregano also works, but use less
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes *optional
Alfredo
- 16 ounces fettucine pasta
- 2 Tablespoons butter
- 2 eggs
- 1 Cup heavy cream
- 1 Cup grated parmesan cheese *plus extra for serving, I honestly just use the pre-grated stuff
- ¼ teaspoon garlic powder
- pepper to taste
Instructions
Chicken
- Start heating a large frying pan on medium-high. Make sure that your chicken is only about 1 inch thick by either flattening it with your hand or cutting it in half longways (along the side so that it cooks quickly and evenly).
- Add salt to and start heating up a large pot of water.
- Add 1 tablespoon of oil to the chicken. Then add spices (salt, garlic powder, black pepper, Italian seasoning, red pepper flakes, and bullion powder), coating the breasts evenly. I like to put everything in a bowl and toss or toss it around until it looks good to me to me.
- Add chicken to the pan, laying it away from you so you don't get burned! Let cook until golden brown, about 5 minutes. Then flip the chicken and let it cook for another 5-ish minutes, reducing the heat if necessary. If you are struggling to get the chicken to cook through, try putting a lid on the pan. You may need to work in batches.
- When your chicken is cooked (internal temperature of 165℉), place it on a plate or cutting board and let it rest for at least 5 minutes before cutting into it.
Alfredo
- Once the water is boiling, cook the pasta according to package instructions until al-dente, stirring occasionally to prevent noodles from sticking together.
- Meanwhile, place the butter in a microwave-safe bowl, and microwave it for 30 seconds, then set it aside.
- In a large pan or bowl, add eggs, heavy cream, parmesan, garlic, and pepper, and whisk until combined.
- Once the pasta is done, drain and immediately toss into the pan or bowl with the parmesan mixture. Toss to coat. Serve with sliced chicken and a little extra parmesan.
Notes
Cooking Chicken
If you don't want to pan-fry your chicken, you can also air-fry it at 400℉ for 17 minutes, turning halfway through. In either case, you will likely still be cooking chicken while the water is boiling. Don't stress it! The sauce comes together in seconds, so it's okay if you're held up on chicken for a bit. Just make sure to finish mixing your sauce before the noodles finish boiling, because you need them hot enough to cook the eggs.More Cheese?
You can add more cheese to the sauce (up to ¼ cup), but it will make the sauce a bit thicker and drier. I left the recipe a little more creamy than I normally like so that people can make it as cheesy or creamy as they want.Storage
You can store the alfredo in an airtight container in the fridge for up to 4 days. I like to store the chicken and pasta separately so that I can use any extra chicken for wraps and salads.