This homemade chicken fettuccine alfredo is one of my favorite recipes using our farm fresh chicken breast. Skillet fried chicken breast served over creamy alfredo sauce and noodles. This recipe is easy to make and great when topped with garden fresh cherry tomatoes and herbs.
Homemade Chicken Fettuccine Alfredo
Ingredients
- 2 chicken breast
- 8 oz. fettuccine noodles
- 3 tbsp frying oil (notes)
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cup heavy whipping cream
- 2 cups grated parmesan cheese
Seasonings
- 2 tsp Itailian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
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Start by boiling water to cook the noodles according to the instructions on the box.
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Prep the chicken for frying, season both sides and then cut into strips.
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Heat up frying oil in a large skillet on the stove. The oil should be just starting to sizzle and lightly smoke.
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Add in the chicken strips making sure the oil isn't to hot. You want it to sizzle but not to abruptly. Cook for 4-6 minutes on each side. Check for doneness with a meat thermometer (note).
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Remove the cooked chicken from the skillet and scrap any excess frying drippings from the pan.
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On medium heat add in the butter and garlic. Let the butter melt and then add in the heavy cream. Stir until it reaches a gentle bubble.
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Add in parmesan cheese and stir until it has melted.
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Toss in the chicken and noodles. Top with fresh cherry tomatoes and serve garnished with fresh herbs (optional). Enjoy!
