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Chicken Alfredo

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A creamy, comforting Chicken Alfredo recipe that’s quick and easy for family dinners or date nights.

Ingredients

  • 12 ounces fettuccine pasta, cooked
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 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

  1. Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
  2. Sauté the chicken in a large skillet with olive oil over medium heat. Season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
  3. Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
  4. Make the Alfredo sauce by reducing the heat to low, pouring in the heavy cream, and simmering for about 2-3 minutes until slightly thickened.
  5. Incorporate the grated Parmesan cheese, stirring continuously until melted and smooth. Adjust consistency with reserved pasta water if needed.
  6. Combine the drained fettuccine with the sauce, tossing until evenly coated. Adjust seasoning with salt and pepper.
  7. Serve immediately in bowls, garnishing with chopped parsley.

Notes

For a vegetarian option, substitute chicken with sautéed mushrooms or spinach. Add red pepper flakes for a spicy kick.

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