Homemade Chicken Alfredo
A delightful take on a classic dish featuring a creamy Alfredo sauce that perfectly coats tender pasta.
- 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
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
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. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces, seasoning with salt and pepper. Sauté for 5–7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Prepare the Alfredo sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant. Make sure not to burn the garlic.
- Add cream and cheese: Pour in the heavy cream and bring it to a low simmer. Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
- Combine everything: Return the cooked chicken and pasta to the skillet. Toss to combine, ensuring everything is well-coated in the sauce. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
Cook pasta just until al dente to maintain the best texture. Reserve pasta water to help the sauce adhere.