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Chicken Alfredo

A close-up of creamy Chicken Alfredo pasta with fettuccine noodles, tender chicken pieces, and fresh parsley.
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A creamy and comforting chicken Alfredo pasta dish, perfect for a quick and indulgent weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While pasta cooks, season chicken pieces with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add butter to the same skillet and melt over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  5. Pour in heavy cream and bring to a simmer, stirring constantly. Reduce heat to low and let simmer for 2-3 minutes until slightly thickened.
  6. Stir in grated Parmesan cheese until smooth. Season sauce with salt and pepper to taste.
  7. Return cooked chicken to the skillet. Add drained fettuccine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  8. Serve immediately, garnished with fresh parsley if desired.

Notes

  • For a richer sauce, use half-and-half instead of heavy cream.
  • You can add steamed broccoli or peas to the pasta for extra vegetables.
  • Ensure your Parmesan cheese is finely grated for a smoother sauce.

Nutrition

Find it online: https://kitchenslang.com/chicken-alfredo-creamy-pasta-dish/