Creamy Chicken Alfredo
A quick and easy Creamy Chicken Alfredo that combines tender chicken, fettuccine, and a rich Parmesan cream sauce, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cooked and sliced Rotisserie chicken is a great shortcut.
- 8 oz fettuccine pasta Can substitute with linguine or tagliatelle.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1/2 cup grated Parmesan cheese Use freshly grated for best melting.
- 2 tablespoons butter
- 2 cloves garlic, minced
- to taste Salt and pepper
- for garnish Chopped parsley
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente.
- Drain and set aside, reserving a small cup of pasta water.
Making the Sauce
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1 minute, stirring so it doesn’t burn.
- Pour in the heavy cream and bring it to a gentle simmer. Reduce heat if the cream starts to boil.
- Gradually stir in the grated Parmesan. Keep stirring until the cheese melts and the sauce thickens enough to coat the back of a spoon.
- If it seems too thick, loosen with a splash of reserved pasta water.
- Taste and season with salt and freshly cracked black pepper.
Combining
- Add the sliced chicken and cooked fettuccine to the skillet.
- Toss gently until pasta and chicken are evenly coated and heated through.
Serving
- Serve immediately, garnished with chopped parsley.
Notes
For a fun presentation, serve the pasta alongside garlic bread bowls for dipping.