Chicken Alfredo
A creamy and rich Chicken Alfredo that’s easy to make and perfect for busy weeknights or family gatherings.
- 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 medium-sized Chicken Breasts, boneless and skinless, cut into bite-sized pieces
- 8 ounces Fettuccine Pasta
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, freshly grated
- 4 tablespoons Butter
- 3 cloves Garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, add the fettuccine and cook according to package instructions (about 8-10 minutes) until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Prepare the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- Create the Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- Incorporate the Cheese: Gradually stir in the grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Combine Everything: Return the cooked chicken and drained fettuccine to the skillet. Toss well to coat everything in the creamy sauce, heating through for an additional 2-3 minutes.
- Serve: Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately and enjoy!
Notes
For best results, use fresh Parmesan cheese and reserve pasta water to adjust the sauce consistency.