Creamy Chicken Alfredo
Indulge in a rich and creamy chicken alfredo, featuring tender chicken, al dente fettuccine, and a luscious Parmesan cream sauce, perfect for a satisfying meal.
Equipment
- Large pot
- Large skillet
Ingredients
Pasta
- 1 lb Fettuccine or linguine
Chicken
- 2 Boneless, skinless chicken breasts, thinly sliced
Sauce
- 2 cups Heavy cream
- 1/2 cup Butter (1 stick)
- 1 cup Grated Parmesan cheese plus more for serving
- 3 cloves Garlic, minced
Seasoning & Garnish
- Salt & black pepper to taste
- Fresh parsley for garnish (optional)
- 1 tbsp Olive oil
Instructions
Cooking
- Cook fettuccine in a large pot of salted boiling water until al dente, then drain and reserve 1/2 cup of pasta water.
- Heat olive oil in a large skillet and cook sliced chicken until no longer pink and lightly browned; set aside.
- Melt butter in the same skillet over medium heat, add minced garlic, and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Reduce heat to low, gradually stir in Parmesan cheese until the sauce thickens, and add reserved pasta water if needed; season with salt and pepper.
- Return cooked chicken to the skillet, add the drained fettuccine, and toss to coat thoroughly; garnish with fresh parsley if desired and serve.
Notes
For a richer flavor, consider using freshly grated Parmesan cheese. If you prefer a thinner sauce, add a splash more of the reserved pasta water or chicken broth. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator; reheat gently over low heat, adding a little milk or cream to restore consistency if needed.