Easy Chicken Alfredo
This easy chicken alfredo recipe is perfect for quick weeknight dinners. With creamy Alfredo sauce and tender chicken, it's a family favorite.
Equipment
- 1 large skillet
- 1 large pot for boiling pasta
- 1 wooden spoon
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Alfredo Sauce
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside to rest.
- In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add heavy cream to the skillet and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Combine and Serve
- Slice the cooked chicken and add it to the skillet with the Alfredo sauce. Add the cooked fettuccine and toss everything together until well coated.
- Serve immediately, garnished with additional Parmesan cheese and chopped parsley if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Notes
Pro Tips: Use freshly grated Parmesan for best results. Do not overcook the pasta.
Ingredient Substitutions: Use half-and-half instead of cream for a lighter sauce.
How to Serve: Serve with a side salad or garlic bread.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce a day in advance and store separately; combine with pasta and chicken when ready to serve.
Ingredient Substitutions: Use half-and-half instead of cream for a lighter sauce.
How to Serve: Serve with a side salad or garlic bread.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce a day in advance and store separately; combine with pasta and chicken when ready to serve.