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Creamy Chicken Alfredo

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A classic Italian-American dish featuring fettuccine, tender chicken, and a rich, creamy alfredo sauce. Perfect for family dinners!

Ingredients

  • 12 oz fettuccine pasta
  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
  2. While the pasta cooks, season the chicken strips with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes until golden brown and fully cooked. Remove from the skillet and keep warm.
  3. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, whisking continuously, and bring to a simmer. Cook for 2-3 minutes, stirring often.
  4. Gradually stir in the grated parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
  5. Add the cooked fettuccine and chicken back to the skillet, tossing everything together to coat in the creamy sauce. Adjust seasoning with additional salt and pepper.
  6. Divide the Creamy Chicken Alfredo among plates. Garnish with chopped parsley if desired, and serve immediately.

Notes

Don’t forget to reserve pasta water for adjusting sauce consistency. Use fresh parmesan for better flavor.

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