Chicken Alfredo
A comforting dish that combines tender chicken with creamy Alfredo sauce and pasta, perfect for weeknight dinners or special occasions.
- 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 ounces fettuccine or preferred pasta
- 2 boneless, skinless chicken breasts, sliced into strips
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves minced garlic
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Boil a large pot of salted water. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining butter and minced garlic to the same skillet. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream, bringing it to a gentle simmer. Allow it to cook for 2-3 minutes to thicken slightly.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water little by little until you reach your desired consistency.
- Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated in the creamy sauce. Adjust seasoning with salt and pepper as needed.
- Plate the Chicken Alfredo, sprinkling fresh parsley and extra Parmesan on top.
Notes
Use fresh grated Parmesan for a creamier sauce. Adjust seasoning to taste and care for garlic to avoid burning.