Description
A classic and creamy Chicken Alfredo recipe that’s perfect for a comforting weeknight meal or a special occasion. Tender chicken breast is tossed with fettuccine pasta in a rich, velvety Alfredo sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, season chicken breasts with salt and pepper. Cut into bite-sized pieces.
- In a large skillet, melt butter over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until the sauce is smooth and thickened.
- Return cooked chicken to the skillet. Add drained fettuccine pasta to the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- For a richer sauce, you can add a splash of white wine to the skillet after cooking the garlic and let it reduce before adding the cream.
- Feel free to add steamed broccoli or other vegetables to make it a complete meal.
- Ensure your Parmesan cheese is freshly grated for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg