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- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Prepare the Chicken: While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- Make the Alfredo Sauce:In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream and bring to a gentle simmer. Stir frequently to avoid burning.
- Add the Cheese:Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a bit of reserved pasta water until you reach the desired consistency. Season with salt and pepper to taste.
- Combine Everything:Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Gently fold in the sliced chicken.
- Serve:Divide the Chicken Alfredo among plates, garnish with fresh parsley, and serve immediately. Enjoy your creamy, delicious meal!
Notes
- Variations: Feel free to add vegetables like broccoli or spinach for added nutrition and flavor.
- Make Ahead: You can prepare the chicken and sauce ahead of time, then combine with freshly cooked pasta just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Chicken Alfredo Recipe: A Creamy Classic
This Chicken Alfredo recipe is a deliciously creamy dish that combines tender chicken with fettuccine pasta in a rich, velvety Alfredo sauce. Perfect for a cozy family dinner or a special occasion, this dish is quick to prepare and sure to impress.
Ingredients
- 8 ounces fettuccine pasta
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Prepare the Chicken: While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- Make the Alfredo Sauce:In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream and bring to a gentle simmer. Stir frequently to avoid burning.
- Add the Cheese:Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a bit of reserved pasta water until you reach the desired consistency. Season with salt and pepper to taste.
- Combine Everything:Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Gently fold in the sliced chicken.
- Serve:Divide the Chicken Alfredo among plates, garnish with fresh parsley, and serve immediately. Enjoy your creamy, delicious meal!
Notes
- Variations: Feel free to add vegetables like broccoli or spinach for added nutrition and flavor.
- Make Ahead: You can prepare the chicken and sauce ahead of time, then combine with freshly cooked pasta just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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