Chicken Alfredo
A creamy and comforting chicken Alfredo, perfect for any occasion and easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None specified
Ingredients
- 12 ounces fettuccine or linguine
- 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 grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente, about 8 to 10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add the minced garlic to the same skillet. Sauté for about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let bubble for 3-5 minutes, stirring occasionally, until it thickens slightly.
- Stir in the grated Parmesan cheese until melted and combined. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency. Return the cooked chicken to the skillet and mix well.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Cook for another minute to heat through.
- Plate your creamy chicken Alfredo, garnishing with fresh parsley and an additional sprinkle of Parmesan cheese if desired. Enjoy!
Notes
For best results, use freshly grated Parmesan cheese and adjust the seasoning to your preference.