Chicken Alfredo
A quick and creamy Chicken Alfredo that's perfect for family dinners and flexible enough for guests, combining fettuccine, tender chicken, and a rich Parmesan sauce.
Ingredients
Pasta and Chicken
- 2 cups fettuccine pasta About 6–8 oz dry
- 2 pieces boneless, skinless chicken breasts
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese Freshly grated is best
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Cooking the Fettuccine
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cooking the Chicken
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt and pepper.
- Add the chicken to the skillet and cook 6–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes, then slice thinly.
Making the Sauce
- In the same skillet, reduce heat to medium-low and melt the butter. Add the minced garlic and sauté 30–45 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan a handful at a time until melted and the sauce thickens slightly. If it gets too thick, loosen with reserved pasta water a tablespoon at a time.
Combining Ingredients
- Add the cooked fettuccine to the skillet and toss to coat evenly. Fold in the sliced chicken and warm through for a minute.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with chopped parsley.
Notes
Use half-and-half + a tablespoon of flour for a lighter sauce; Pecorino Romano can replace half the Parmesan for a sharper flavor. For gluten-free, swap in GF fettuccine and cook to package directions. Best enjoyed with a side salad and a glass of Chardonnay.