Creamy Herb Chicken Alfredo
Succulent chicken smothered in a rich, creamy Alfredo sauce infused with fragrant herbs, served over al dente pasta. A satisfying and indulgent dish that will leave your taste buds craving more.
ingredients
- 5 lbs chicken breast, boneless and skinless
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 cup unsalted butter
- 2 cups heavy cream
- 4 cups grated Parmesan cheese
- 2 lbs fettuccine pasta
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Slice the chicken breasts into thin pieces.
- 3.
In a large bowl, combine the flour, salt, black pepper, garlic powder, thyme, rosemary, and basil. Dredge the chicken pieces in the flour mixture, shaking off any excess.
- 4.
Heat a large skillet over medium heat and melt half of the butter. Cook the chicken in batches until golden brown on both sides. Remove and place on a baking sheet.
- 5.
Bake the chicken in the preheated oven for 10-15 minutes or until cooked through.
- 6.
Meanwhile, cook the fettuccine according to package instructions until al dente.
- 7.
In the same skillet used for the chicken, melt the remaining butter over medium heat. Pour in the heavy cream and bring it to a simmer.
- 8.
Stir in the Parmesan cheese, allowing it to melt and thicken the sauce. Add salt and pepper to taste.
- 9.
Once the chicken is done baking, slice it into strips.
- 10.
Drain the cooked pasta and toss it in the Alfredo sauce until fully coated.
- 11.
Arrange the pasta on serving plates and top with the sliced chicken. Garnish with fresh parsley.
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