Delicious and Creamy Chicken Alfredo
ID: c7dd4775...
An incredibly rich, creamy, and comforting classic featuring perfectly pan-seared Cajun-seasoned chicken breasts over tender fettuccine pasta tossed in a luxurious homemade garlic Parmesan cream sauce.
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🍳 Cooking Flow
Butterfly the chicken breasts, season them generously, and pan-sear in a hot skillet until cooked through; let them rest under foil. → Boil the fettuccine pasta in salted water until al dente, reserving a splash of pasta water. → Melt butter and simmer heavy cream with seasonings and Parmesan cheese to create a rich Alfredo sauce. → Toss the pasta and minced garlic into the sauce along with a splash of pasta water. → Slice the rested chicken, arrange it over the pasta, garnish with parsley, and serve.
Cooking Steps
Brief Cooking Order
Butterfly the chicken breasts, season them generously, and pan-sear in a hot skillet until cooked through; let them rest under foil. → Boil the fettuccine pasta in salted water until al dente, reserving a splash of pasta water. → Melt butter and simmer heavy cream with seasonings and Parmesan cheese to create a rich Alfredo sauce. → Toss the pasta and minced garlic into the sauce along with a splash of pasta water. → Slice the rested chicken, arrange it over the pasta, garnish with parsley, and serve.
Introduction
An incredibly rich, creamy, and comforting classic featuring perfectly pan-seared Cajun-seasoned chicken breasts over tender fettuccine pasta tossed in a luxurious homemade garlic Parmesan cream sauce.
Step 1
Butterfly the two chicken breasts by slicing them horizontally to create thinner, even cutlets for faster and more even cooking.
Step 2
Season both sides of the butterflied chicken cutlets generously with onion powder, garlic powder, black pepper, and Creole seasoning, then pat the spices gently into the meat.
Step 3
Bring a large pot of salted water to a boil, add the fettuccine pasta, and cook according to the package instructions until al dente.
Step 4
Heat a cast-iron skillet over high heat, drizzle in avocado oil, and pan-sear the chicken cutlets for about 3 minutes per side until a golden, flavorful crust forms.
Step 5
Verify the chicken's internal temperature with a thermometer. Remove them once they reach around 162°F to 165°F, transfer to a cutting board, tent with foil, and let rest for 7-10 minutes.
Ingredients List
Important Notes
Butterflying the chicken breast cutlets helps them cook faster and more evenly without drying out.
Pull the chicken off the heat when it hits around 162°F; carryover heat while resting under foil will bring it safely to 165°F while locking in the juices.
Avoid boiling the cream sauce over high heat; a gentle, steady simmer on medium heat keeps the sauce stable and prevents it from separating.
Save a little bit of pasta water before draining. The starch in the water helps bind the sauce to the pasta.
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