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Chicken Alfredo

A classic Italian-American dish featuring creamy sauce, tender chicken, and fettuccine pasta, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Season with salt and pepper.
  • 8 oz fettuccine pasta Cook until al dente.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional) Adds color and fresh flavor.

Method
 

Preparation
  1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden and cooked through, about 6-7 minutes per side. Remove the chicken and slice it.
  4. In the same skillet, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese, and continue to stir until the sauce thickens.
  5. Add the cooked pasta and sliced chicken to the sauce, tossing to combine.
Serving
  1. Serve Chicken Alfredo warm, right after making it. Place the pasta and chicken on a plate and drizzle with extra sauce if desired. Add a sprinkle of chopped parsley on top.

Notes

Make sure to cook the pasta al dente for the best texture. For extra flavor, you can add some grated nutmeg to the sauce. Don’t rush the sauce; let it simmer to thicken properly. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove over low heat.