Classic Chicken Alfredo
A creamy and rich Chicken Alfredo recipe made with tender chicken and fettuccine pasta, perfect for family dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Gluten-Free option available
Ingredients
- 12 ounces fettuccine pasta
- Salt (for pasta water)
- 2 boneless, skinless chicken breasts
- Salt and pepper (to season)
- 1 tablespoon olive oil or butter (to cook chicken)
- 2 cloves garlic, minced (for flavor)
- 1 cup heavy cream (for creaminess)
- 1 cup grated Parmesan cheese (for richness)
- 1 teaspoon Italian seasoning (optional, for enhanced flavor)
- Fresh parsley, chopped (for color and freshness)
Instructions
- Boil a large pot of salted water. Add the fettuccine and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil or butter in a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and let it rest before slicing.
- In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant. Reduce the heat to low and pour in the heavy cream, stirring for 2-3 minutes.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Add the drained fettuccine and sliced chicken into the Alfredo sauce, tossing until everything is well coated. Sprinkle in Italian seasoning if desired.
- Plate the Chicken Alfredo and garnish with fresh parsley before serving.
Notes
Use freshly grated cheese for a creamier sauce, and always save some pasta water to adjust the sauce’s texture.