Chicken Alfredo
A creamy, dreamy pasta dish featuring tender fettuccine and succulent chicken enveloped in a luxurious Alfredo sauce, perfect for busy weeknights or special occasions.
Ingredients
For the Base
- 8 oz fettuccine pasta Cook according to package instructions
- 2 cups cooked chicken, shredded Use pre-cooked or leftover chicken for ease
For the Sauce
- 1 cup heavy cream Can substitute with half-and-half or dairy-free cream
- 1 cup grated Parmesan cheese Freshly grated works best
- 2 tablespoons butter For sautéing garlic
- 2 cloves garlic, minced Be careful not to overcook
- to taste salt and pepper Adjust seasoning as desired
To Serve
- Parsley for garnish Adds color and flavor
Instructions
Preparation
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Stir in the heavy cream and bring it to a simmer. Allow the sauce to cook for a few minutes, thickening slightly.
- Gradually add the grated Parmesan cheese, stirring until it melts completely and the sauce is smooth and creamy.
- Mix in the cooked chicken and fettuccine pasta, tossing until both are well coated with the sauce.
- Season with salt and pepper to taste. Adjust the seasoning as desired to enhance flavors.
Serving
- Serve hot, garnished with parsley for an inviting touch.
Notes
For variations, try adding steamed broccoli, fresh spinach, or different cheeses. Make-ahead options include preparing the sauce and chicken in advance.