Best Ever Pan Seared Chicken Fettuccine Alfredo

Sara Andrea


This recipe is for my daughter Mariya. She loves pasta and she loves white sauce. She's tried several white sauce pasta recipes and just couldn't find the perfect flavor and texture profile so I came up with this little number and she loves it! So, this is created from the heart for my baby girl.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top



  • 2 large
    chicken breasts
  • 1 Tbsp
    olive oil, extra virgin
  • 1/4 tsp
  • 1/4 tsp

  • 3/4 c
    unsalted butter
  • 1 c
    heavy cream
  • 1/2 c
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    white pepper
  • 1/2 tsp
  • 1 pkg
    three cheese mix (i use italian blend parmesan, asiago, romano lucerne brand 2 cup package)
  • 1 tsp
    lemon juice, freshly squeezed
  • 1 tsp
    cornstarch (to thicken if desired)

  • 1 pkg
    fettuccine pasta

How to Make Best Ever Pan Seared Chicken Fettuccine Alfredo


  1. Using a large pot, fill 3/4 with water (add a dash of oil and a dash of salt if it suits you) and bring to boil. Add pasta and cook 10 minutes; drain.
  2. For Grilled Chicken: flatten chicken breasts, combine salt and pepper and sprinkle both sides of breasts. Heat EVOO in skillet over medium high heat. Reduce to medium and add breasts. Brown on one side, flip breasts, and cover. Turn stove to low heat and cook for 10 minutes (do not lift the lid, do not shake the pan). Leave lid on, take pan off heat and leave alone for another 10 minutes. Then, remove and slice. Keep warm.
  3. For Alfredo Sauce: add butter, cream, and milk to a large saucepan until butter is melted then add salt, white pepper, garlic salt. Stir. Add Italian Blend shredded cheese package (2 cups) to saucepan. Add lemon juice. Stir until cheese melts and sauce thickens. Add cornstarch for thicker sauce if desired.
  4. Combine sauce and pasta, gently tossing to coat pasta. Divide into equal portions and top with grilled chicken.

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