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Shallow white bowl of Chicken Alfredo with thick ivory cream sauce and sliced golden chicken breast.

Chicken Alfredo with Pan-Seared Golden Chicken and Creamy Garlic Sauce

A luxurious Chicken Alfredo featuring al dente fettuccine ribbons, a glossy ivory cream sauce, and pan-seared chicken with golden-brown charred edges. Perfectly balanced and restaurant-quality for an easy yet impressive weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast 680g, boneless skinless
  • 1 lb Fettuccine Pasta 450g
  • 2 cups Heavy Cream 480ml
  • 1/2 cup Unsalted Butter 113g
  • 1.5 cups Parmigiano-Reggiano 150g, freshly grated
  • 4 cloves Garlic minced
  • 1/4 cup Fresh Parsley 10g, finely chopped
  • 1 tsp Cracked Black Pepper coarsely ground

Equipment

  • 1 Large Skillet Heavy-bottomed for even searing
  • 1 Pasta Pot

Method
 

Prepare the Chicken
  1. Pat chicken dry and season. Sear in a hot skillet for 5-6 minutes per side until golden-brown charred edges appear and internal temp is 165°F.
  2. Remove chicken from pan and rest for 8 minutes before slicing into thick strips to keep juicy white centers.
Cook Pasta and Sauce
  1. Boil fettuccine in salted water until just before al dente. Reserve 1 cup of pasta water.
  2. Melt butter in the chicken skillet, sauté garlic, then add heavy cream. Simmer to reduce. Whisk in Parmesan until glossy and ivory-colored.
  3. Toss pasta in the sauce, adding pasta water as needed. Top with sliced chicken, parsley, and cracked black pepper.

Notes

Always grate your own cheese to ensure a smooth, glossy sauce.
Resting the chicken is the key to maintaining a juicy center.