Creamy Chicken Alfredo
A classic and comforting Chicken Alfredo with creamy garlic Parmesan sauce, perfect for family dinners.
Equipment
- 1 large skillet
- 1 large pot for boiling pasta
- 1 whisk
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 8 oz fettuccine pasta
Alfredo Sauce
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken with salt and pepper. In a large skillet over medium heat, cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and let rest before slicing into strips.
- While the chicken is cooking, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine and Serve
- Add the cooked fettuccine and sliced chicken into the skillet with the Alfredo sauce. Toss everything together until well combined and heated through.
- Serve the Chicken Alfredo immediately, garnished with additional Parmesan cheese and chopped parsley if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream if needed to loosen the sauce.
Notes
Pro Tips: Use freshly grated Parmesan for the best flavor. Ingredient Substitutions: Swap chicken for shrimp or tofu. How to Serve: Pair with a green salad or garlic bread. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare the sauce ahead and store separately; combine with pasta and chicken when ready to serve.