This One Pan Chicken Fettuccine Alfredo is just as comforting as it is easy. This is the ultimate classic Italian-American dish that can be made for just about any weeknight meal. The "secret" to this recipe is a small addition of lemon juice, which helps balance the richness of this dish.
This also comes together in about 30-minutes, uses one pan (not counting the pot to cook the pasta), and you can pair it with almost any seafood, poultry or lighter protein. Shrimp would be a great alternative option!
One Pan Chicken Fettuccine Alfredo Ingredients
Other than the pasta, this all comes together in one pan with very simple ingredients. This all starts with pan-searing two chicken breasts, then making the sauce in the same pan. Garlic, heavy cream, lemon juice, butter, parmesan, salt, pepper, lemon zest, a small pinch of nutmeg, and some finely minced parsley make the sauce.
Cook the chicken breast in a large skillet over moderately high heat for approximately 15-minutes until golden brown on the outside and the internal temperature reaches 165°F on an instant read thermometer. Remove the chicken from the pan, and then make the sauce in the same pan. This adds a ton of rich flavor to the sauce! Add the garlic and sauté for 30-seconds until fragrant, then deglaze the pan with the heavy cream and lemon juice. Reduce the heat to medium low, and add the butter to melt. Avoid bringing the milk to a boil to ensure that the cream doesn't curdle. Once the butter is melted, add salt, pepper, lemon zest, parmesan cheese, and a small pinch of nutmeg, stirring to incorporate evenly. Slightly simmer this for several minutes until the sauce has thickened. Keep this on low heat until your pasta is ready.
You can make the pasta at the same time you make the sauce. Cook according to the package directions until al dente. When you are ready to serve, transfer your cooked noodles to the sauce with a few small splashes of the pasta cooking water, and toss to evenly coat. Plate your pasta, then add your cooked and sliced chicken. Garnish with fresh parsley, more parmesan, and a small pinch of lemon zest!
No meal is complete without dessert! Flip through my dessert recipes here and pick out something sweet to finish off your meal.
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Recipe
One Pan Chicken Fettuccine Alfredo
Equipment
- Large Skillet
Ingredients
Pan-Seared Chicken
- 2 Large Chicken Breasts About 1 ½ to 2 pounds - Pounded to About ½-inch thick
- ¾ teaspoon Kosher Salt Per Pound of Meat
- ½ teaspoon Black Pepper Plus more to taste
- 2 - 3 Tablespoons Neutral Cooking Oil
Alfredo Sauce
- 1 Lb. Fettuccine Noodles Cooked Al Dente According to Package Directions
- 1 Clove Garlic Minced
- 2 Cups Heavy Cream
- ¼ Cup Lemon Juice
- 10 Tablespoons Unsalted Butter 1 Stick plus 2 Tbsp
- 2 Cups Parmesan Reggiano Cheese Grated
- ¼ teaspoon Fresh Cracked Pepper
- 1 teaspoon Lemon Zest
- 1 Pinch Nutmeg
- Splash of Pasta Water
- Kosher Salt To Taste
- Parsley Finely Minced for Garnish
Instructions
Pan-Seared Chicken
- Heat a large heavy bottom skillet or pan over medium-high heat. While the pan is heating, generously salt the pounded chicken breasts on both sides. Add several tablespoons of a neutral cooking oil of your choice to the pan. Add the chicken and cook for approximately 15-minutes, flipping occasionally until golden brown on the outside and internal temperature reaches 165°F on an instant read thermometer. Remove from pan, and loosely tent with foil and rest while you make the sauce.
Alfredo Sauce
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente (about 10 - 12 minutes), then drain.
- While the pasta is cooking, add garlic to the same pan you cooked the chicken in and sauté for 30-seconds until fragrant. Add the heavy cream and lemon juice and scape the bottom to deglaze. Reduce heat to medium-low to avoid curdling the heavy cream. Add the butter and melt, approximately 1 to 2-minutes. Once Add salt, pepper, lemon zest, parmesan cheese, and a small pinch of nutmeg stirring to incorporate evenly. Bring to a slight simmer and cook for 5 to 6 minutes minutes until the sauce has thickened slightly. While the sauce is simmering, slice the cooked chicken breasts.
Assembly
- Once the pasta is done, transfer the cooked pasta to the pan with the sauce and add several splashes of pasta water. Toss to coat evenly. Place some pasta on a plate, and top with a portion of sliced chicken. Garnish with more parmesan, parsley, lemon zest, and serve.
Christian says
Easy weeknight meal and my kids love it!