A cozy, heart-warming classic that tastes like Sunday supper at Mama Clara’s table.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 hearty portions
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt & black pepper, to taste
For the Alfredo Sauce
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup grated Romano (optional but delicious)
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Pasta
- 12 oz fettuccine or linguine
- Salt for pasta water
Directions
1. Season & Sear the Chicken
- Pat the chicken dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Sear chicken 5–6 minutes per side, or until golden brown and fully cooked (internal temp 165°F).
- Remove from the pan, rest 5 minutes, then slice.
2. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook fettuccine according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain.
3. Make the Creamy Alfredo Sauce
- In the same skillet used for the chicken, melt butter over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant (don’t let it brown).
- Pour in heavy cream and bring to a gentle simmer.
- Add Parmesan and Romano, stirring until smooth and creamy.
- If the sauce gets too thick, stir in a splash of reserved pasta water.
- Season with salt and pepper to taste.
4. Bring It All Together
- Add the cooked pasta into the sauce and toss until fully coated.
- Plate the pasta, top with sliced chicken, and sprinkle with fresh parsley.
- Serve warm — preferably with love.
