Chicken Alfredo
A classic and creamy Chicken Alfredo pasta dish, perfect for families and gatherings, featuring tender chicken and fettuccine enveloped in a rich Alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Ingredients
- 8 ounces fettuccine pasta
- 1 pound chicken breast (skinless, boneless), cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: Chopped parsley for garnish
Instructions
- Boil a large pot of salted water. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes, or until golden brown and cooked through. Remove and set aside.
- Melt the butter in the same skillet over medium-low heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the heavy cream, stirring continuously. Bring to a gentle simmer, cooking for 2-3 minutes.
- Gradually whisk in Parmesan cheese, stirring until fully melted. Add reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
- Return the chicken to the skillet, along with the drained fettuccine. Toss everything together until well coated in the creamy sauce.
- Taste to adjust seasoning, adding more salt and pepper if necessary. Serve hot, garnished with chopped parsley if desired.
Notes
To enhance flavor, add vegetables or herbs as per your taste. Use fresh Parmesan for the best texture.