Pioneer Woman Chicken Fettuccine Alfredo is made with chicken breasts, fettuccine noodles, butter, heavy cream, and freshly grated parmesan cheese.
This easy Chicken Fettuccine Alfredo recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 1 lb. fettuccine noodles
- 1 stick (½ cup) butter
- 1 cup heavy cream
- Salt and pepper, to taste
- 2 cups freshly grated parmesan cheese
- 2-3 boneless, skinless chicken breasts (about 1 lb.)
- 1-2 tbsp olive oil (for cooking the chicken)
- Optional: Garlic powder, Italian seasoning, or fresh herbs for seasoning the chicken
How To Make Chicken Fettuccine Alfredo:
1. Cook the chicken: In a skillet, heat 1-2 tbsp olive oil over medium heat. Season the chicken breasts with salt, pepper, and optionally garlic powder or Italian seasoning. Cook the chicken for 5-6 minutes on each side, until the internal temperature reaches 165°F. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips or bite-sized pieces.
2. Cook the pasta: Boil a large pot of salted water and cook the fettuccine according to the package instructions until al dente. Reserve some pasta water for the sauce, then drain the pasta and set it aside.
3. Make the Alfredo sauce: In a large saucepan, melt the butter over medium heat. Stir in the heavy cream and season with salt and freshly ground black pepper. Allow the mixture to warm through for about 3-4 minutes, stirring occasionally.
4. Combine pasta, sauce, and chicken: Grate the parmesan cheese. In a large serving bowl, add half of the grated parmesan. Pour the warm butter and cream mixture over it. Add the cooked pasta to the bowl and toss to combine. Add the sliced chicken and sprinkle in the remaining parmesan. Toss again until everything is well-coated. If the sauce is too thick, use some reserved pasta water to thin it out.
5. Serve: Serve immediately, garnishing with extra parmesan or fresh herbs if desired. Enjoy your Chicken, Fettuccine Alfredo!
Recipe Tips
- Use freshly grated parmesan: Freshly grated parmesan melts better and gives a smoother sauce than pre-grated cheese.
- Cook the chicken until it’s golden: Make sure the chicken is golden brown on the outside to add a nice texture and flavor to the dish.
- Reserve pasta water: Save some pasta water to help thin the sauce if it becomes too thick.
- Toss pasta immediately: Toss the pasta with the sauce while it’s still hot to ensure it absorbs the flavors and gets well-coated.
- Don’t overcook the fettuccine: Cook the pasta until al dente to prevent it from becoming too soft once mixed with the sauce.
How To Store & Reheat Leftovers
Storing in the Fridge: Place any leftover Chicken Fettuccine Alfredo in an airtight container. Store in the fridge for up to 3 days.
Freezing: You can freeze the dish by placing it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, warm the leftovers in a skillet over low heat. Add a splash of milk or cream to refresh the sauce while stirring frequently. Heat until warmed through.
Nutrition Facts
- Calories: 746
- Fat: 43 g
- Saturated fat: 26 g
- Trans fat: 0 g
- Cholesterol: 119 mg
- Sodium: 602 mg
- Carbohydrates: 57 g
- Fiber: 3 g
- Sugar: 3 g
- Protein: 29 g
Try More Pioneer Woman Recipes:
- Pioneer Woman Blueberry Chicken Salad
- Pioneer Woman Tequila Lime Chicken
- Pioneer Woman Mango Chile Chicken
Pioneer Woman Chicken Fettuccine Alfredo
Description
Pioneer Woman Chicken Fettuccine Alfredo is made with chicken breasts, fettuccine noodles, butter, heavy cream, and freshly grated parmesan cheese.
This easy Chicken Fettuccine Alfredo recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the chicken: In a skillet, heat 1-2 tbsp olive oil over medium heat. Season the chicken breasts with salt, pepper, and optionally garlic powder or Italian seasoning. Cook the chicken for 5-6 minutes on each side, until the internal temperature reaches 165°F. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips or bite-sized pieces.
- Cook the pasta: Boil a large pot of salted water and cook the fettuccine according to the package instructions until al dente. Reserve some pasta water for the sauce, then drain the pasta and set it aside.
- Make the Alfredo sauce: In a large saucepan, melt the butter over medium heat. Stir in the heavy cream and season with salt and freshly ground black pepper. Allow the mixture to warm through for about 3-4 minutes, stirring occasionally.
- Combine pasta, sauce, and chicken: Grate the parmesan cheese. In a large serving bowl, add half of the grated parmesan. Pour the warm butter and cream mixture over it. Add the cooked pasta to the bowl and toss to combine. Add the sliced chicken and sprinkle in the remaining parmesan. Toss again until everything is well-coated. If the sauce is too thick, use some reserved pasta water to thin it out.
- Serve: Serve immediately, garnishing with extra parmesan or fresh herbs if desired. Enjoy your Chicken, Fettuccine Alfredo!
Notes
- Use freshly grated parmesan: Freshly grated parmesan melts better and gives a smoother sauce than pre-grated cheese.
- Cook the chicken until it’s golden: Make sure the chicken is golden brown on the outside to add a nice texture and flavor to the dish.
- Reserve pasta water: Save some pasta water to help thin the sauce if it becomes too thick.
- Toss pasta immediately: Toss the pasta with the sauce while it’s still hot to ensure it absorbs the flavors and gets well-coated.
- Don’t overcook the fettuccine: Cook the pasta until al dente to prevent it from becoming too soft once mixed with the sauce.