Chicken Alfredo
A classic Chicken Alfredo recipe that’s creamy and comforting, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 2 boneless, skinless chicken breasts
- 12 ounces fettucine pasta
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Boil a large pot of salted water. Add the fettucine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add a tablespoon of butter to the skillet and cook the chicken for 6-7 minutes per side, or until they reach an internal temperature of 165°F. Remove the chicken from the pan and allow it to rest before slicing it into bite-sized pieces.
- Reduce the heat to medium and add the remaining butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream, stirring to combine, and let it simmer for 2-3 minutes.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Add the drained pasta and sliced chicken to the skillet. Toss gently to coat everything in the creamy Alfredo sauce. Adjust seasoning with additional salt and pepper if necessary.
- Divided the Chicken Alfredo among plates or bowls. Garnish with chopped parsley if desired and enjoy immediately.
Notes
Use freshly grated Parmesan for the best flavor. Reserve pasta water for adjusting sauce consistency.
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