Creamy Chicken Fettuccine Alfredo
A classic, comforting dish featuring tender chicken and fettuccine pasta in a rich Alfredo sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 2 tablespoons olive oil for cooking the chicken and adding flavor
- 2 boneless, skinless chicken breasts chicken a lean protein that cooks quickly
- to taste salt and pepper essential for enhancing flavors
- 3 cloves minced garlic for aromatic depth
- 1 cup heavy cream for a rich, creamy base
- 1 cup grated Parmesan cheese ensures a cheesy, flavorful sauce
- 2 tablespoons chopped fresh parsley optional, for garnish and color
Instructions
Preparation
- Boil the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until they’re golden brown and no longer pink in the center. Remove from skillet and slice.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
Making the Sauce
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
Combining
- Add the cooked fettuccine and sliced chicken to the sauce. Toss everything together until the pasta is well coated.
Serving
- Serve immediately, garnished with chopped parsley if desired.
Notes
Tips for Success: Don’t overcook the pasta; season chicken well; gradually incorporate cheese to avoid clumping; keep sauce at a gentle simmer; avoid overcooking for storage.