Chicken Alfredo
A flavorful and comforting dish with creamy sauce and tender chicken, perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 12 oz fettuccine (or pasta of choice)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and reserve about ½ cup of the pasta water.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced chicken and season with salt and pepper. Cook for about 6-7 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of butter and minced garlic to the same skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Add the cooked pasta and chicken back into the skillet. Toss to coat everything in the creamy sauce. Adjust seasoning with additional salt and pepper if necessary.
- Divide the Chicken Alfredo among plates, garnishing with fresh parsley if desired. Enjoy while hot!
Notes
For best flavor, use freshly grated Parmesan and avoid boiling the cream vigorously.