Creamy Chicken Alfredo
A quick and comforting dish featuring tender strips of chicken and a velvety Parmesan cream sauce served over fettuccine, perfect for busy weeknights or impressing guests.
Ingredients
Pasta
- 8 oz fettuccine pasta Cook according to package directions.
Chicken
- 1 pound chicken breast, thinly sliced Ensure chicken reaches 165°F.
- 2 tablespoons olive oil (or butter) For cooking the chicken.
Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream For a rich sauce.
- 1 cup grated Parmesan cheese Freshly grated is recommended.
- to taste Salt and pepper For seasoning.
- to taste Fresh parsley, chopped For garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a cup of pasta water.
Sautéing the Chicken
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken in a single layer. Season lightly with salt and pepper. Cook for 5–7 minutes, turning once, until the chicken is no longer pink and reaches 165°F. Remove chicken to a plate.
Making the Sauce
- In the same skillet, add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it burn.
- Pour in the heavy cream and reduce heat to low. Bring to a gentle simmer and cook for 2–3 minutes to slightly thicken.
- Gradually whisk in the grated Parmesan until the sauce is smooth and glossy. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust with salt and pepper.
Combining Ingredients
- Return the cooked chicken to the skillet and stir to warm through. Add the drained fettuccine and toss until every strand is coated in the sauce. Heat for 1 minute more if needed.
- Serve immediately, garnished with chopped parsley.
Notes
For best melt and flavor, use freshly grated Parmesan. For a lighter sauce, use a mix of cream and whole milk. You can add vegetables or use gluten-free pasta as needed.