Classic Chicken Alfredo
A comforting dish of fettuccine pasta tossed in a rich, creamy Alfredo sauce with tender chicken pieces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 12 oz fettuccine or favorite pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Sauté the Chicken: In a large skillet, heat the olive oil 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 the chicken from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Pour in the heavy cream, stirring to combine. Allow it to simmer for 2-3 minutes until slightly thickened.
- Add Cheese: Gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
- Combine Everything: Add the cooked chicken and pasta to the sauce, tossing to coat evenly. Taste and adjust seasoning if necessary.
- Serve: Plate the Chicken Alfredo, garnishing with chopped parsley if desired. Enjoy!
Notes
Use freshly grated Parmesan cheese for the best flavor. Store leftovers in an airtight container for up to 3 days.