Chicken Alfredo
A classic creamy pasta dish featuring tender chicken and fettuccine tossed in a rich Alfredo sauce.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free option available
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- Salt and pepper
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 8 oz fettuccine or penne
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the Chicken: While the pasta cooks, season the chicken breasts on both sides with salt and pepper.
- Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until cooked through and no longer pink inside. Remove the chicken from the skillet and let it rest before slicing.
- Make the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring to combine. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Finish the Sauce: Add grated Parmesan cheese to the sauce, stirring until smooth. If the sauce is too thick, gradually add a bit of the reserved pasta cooking water until you reach the desired consistency.
- Combine: Add the cooked pasta to the skillet and toss to coat in the Alfredo sauce. Slice the chicken and top it over the pasta.
- Serve: Garnish with chopped parsley, if desired, and serve immediately.
Notes
Use fresh ingredients for the best flavor. Adjust sauce consistency with reserved pasta water.