Chicken Alfredo
A classic Italian-American dish featuring tender chicken and a creamy Alfredo sauce, perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into strips
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- A pinch of nutmeg (optional)
- 8 ounces fettuccine or pasta of choice
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Sauté the chicken: In a large skillet over medium heat, add olive oil. Season the chicken strips with salt and pepper. Add them to the skillet and cook for about 5-7 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring constantly to combine. Allow the cream to simmer for 2-3 minutes, then whisk in the grated Parmesan cheese. Stir until the sauce is smooth and creamy.
- Combine everything: Return the cooked chicken to the skillet and mix well with the sauce. If the sauce is too thick, add reserved pasta water until you reach the desired consistency. Season with salt, pepper, and nutmeg to taste.
- Add the pasta: Toss the cooked fettuccine in the sauce until well coated.
- Serve and garnish: Divide the Chicken Alfredo among plates and garnish with freshly chopped parsley.
Notes
Use freshly grated cheese for a creamier texture and add a pinch of nutmeg for extra flavor.