Chicken Alfredo
A classic Chicken Alfredo recipe with tender chicken, fettuccine pasta, and a creamy, garlicky sauce that creates a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: None
Ingredients
- Fettuccine Pasta (8 oz)
- Olive Oil (2 tablespoons)
- Chicken Breasts (2 boneless, skinless)
- Garlic (4 cloves, minced)
- Heavy Cream (1 cup)
- Parmesan Cheese (1 cup, grated)
- Salt and Pepper (to taste)
- Fresh Parsley (for garnish, optional)
Instructions
- Cook the Fettuccine: In a large pot, bring water to a boil and add a pinch of salt. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest before slicing.
- Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream, stirring continuously. Bring it to a simmer, then reduce the heat to low.
- Add the Cheese: Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
- Combine Everything: Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Slice the chicken and place it on top. Garnish with fresh parsley if desired, and serve hot.
Notes
Make sure to reserve pasta water before draining and don’t overcook the pasta.