Chicken Alfredo
A creamy Italian-American classic featuring tender chicken and rich Alfredo sauce served over pasta, perfect for any occasion.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 pound) Choose between breasts and thighs for flavor.
- to taste Salt and pepper
- 2 tablespoons olive oil Used for cooking the chicken.
For the Pasta
- 8 ounces fettuccine pasta Can substitute with other pasta types.
For the Alfredo Sauce
- 1 cup heavy cream For a richer sauce.
- 1/2 cup grated Parmesan cheese Preferably freshly grated.
- 2 tablespoons unsalted butter For sautéing garlic.
- 2 cloves garlic, minced Enhances flavor.
For Garnish
- to taste Fresh parsley, chopped Add for freshness and color.
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until cooked through (165°F/75°C). Remove and let rest.
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, drain, and set aside.
Making the Alfredo Sauce
- In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir continuously to avoid scorching.
- Gradually whisk in the grated Parmesan cheese until melted and the sauce thickens. Adjust consistency with reserved pasta water if needed.
Combining Ingredients
- Add the drained fettuccine to the skillet, tossing to coat with the sauce.
- Incorporate sliced chicken, mixing gently to combine.
Serving
- Serve the Chicken Alfredo hot, garnished with chopped parsley and more Parmesan if desired.
- Enjoy this creamy, comforting dish!
Notes
Use high-quality ingredients for best flavor. Can customize with vegetables or gluten-free options.