Easy Weeknight Chicken Alfredo Dinner
This easy weeknight chicken alfredo dinner is a creamy and satisfying meal perfect for a quick and delicious family dinner. Tender chicken and al dente pasta are tossed in a rich, homemade alfredo sauce.
Equipment
- large pot
- large skillet or Dutch oven
- whisk
Ingredients
Main Ingredients
- 1-1.5 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 1 pound fettuccine or pasta of choice
- 4 tablespoons unsalted butter
- 3-4 cloves garlic minced
- 2 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- Olive oil a drizzle for cooking chicken
Instructions
Cooking Steps
- Cook the fettuccine in a large pot of salted boiling water until al dente, reserving one cup of pasta water before draining.
- While pasta cooks, season chicken with salt and pepper, then cook in a skillet with olive oil until golden brown and cooked through. Remove chicken and set aside.
- Reduce heat to medium, add butter to the same skillet, and sauté minced garlic for about 1 minute until fragrant.
- Pour in heavy cream, bring to a gentle simmer, and cook for 3-5 minutes until slightly thickened.
- Gradually whisk in Parmesan cheese until smooth; season with salt and pepper and add reserved pasta water if the sauce is too thick.
- Return cooked chicken to the sauce, then add drained pasta and toss gently to coat.
- Divide among plates, garnish with fresh parsley if desired, and serve immediately.
Notes
For extra flavor, consider adding a pinch of nutmeg to the Alfredo sauce. You can also customize this recipe by adding other vegetables like spinach or mushrooms.