Garlic Herb Pan-Seared Chicken Fettuccine Alfredo
"A comforting and elegant dish featuring tender pan-seared chicken breast, tossed with al dente fettuccine in a rich, velvety Alfredo sauce infused with roasted garlic and a hint of fresh herbs. This variant emphasizes a lighter yet deeply flavorful sauce."
Ingredients
All Steps
- 1
Cook fettuccine according to package directions in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- 2
While pasta cooks, slice chicken breast horizontally to create two thinner cutlets. Season generously with salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high heat. Add chicken and pan-sear for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside to rest, then slice into strips.
- 4
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 5
Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until it begins to thicken slightly.
- 6
Reduce heat to low. Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water. Stir in half of the chopped fresh parsley.
- 7
Add the drained fettuccine and sliced chicken to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.
- 8
Serve immediately, garnished with the remaining fresh parsley and an extra sprinkle of black pepper or Parmesan, if desired.