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Creamy Chicken Alfredo

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A comforting favorite that combines tender chicken and fettuccine pasta in a rich, creamy sauce.

Ingredients

  • 12 ounces uncooked fettuccine pasta
  • 2 boneless, skinless chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve about 1 cup of pasta water, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Season the sliced chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-8 minutes, or until golden brown and no longer pink in the center. Remove the chicken from the skillet and set aside.
  3. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
  4. Pour in the heavy cream and bring the mixture to a gentle simmer.
  5. Stir in the grated Parmesan cheese until it melts smoothly into the sauce. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
  6. Add the cooked fettuccine and sautéed chicken back into the skillet. Toss everything together to ensure the pasta and chicken are well coated in the sauce. Taste and adjust seasoning with more salt and pepper if needed.
  7. Serve hot and garnish with chopped parsley if desired.

Notes

Don’t overcook the pasta. Use fresh Parmesan for better texture and flavor.

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