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Chicken Alfredo

Chicken Alfredo is a creamy, delicious pasta dish that features tender pieces of chicken in a rich Alfredo sauce. Served over fettuccine or your favorite pasta, this dish is perfect for a comforting dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 700 kcal

Equipment

  • 1 large pot
  • 1 strainer
  • 1 frying pan
  • 1 whisk
  • 1 wooden spoon
  • 1 measuring cups and spoons

Ingredients
  

  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • to taste Salt and pepper
  • 3 cloves garlic, minced
  • 1 cup heavy cream Can substitute with lighter option.
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Fresh parsley for garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
  • While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Season the chicken breasts with salt and pepper on both sides.
  • Place the chicken in the pan and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
  • In the same pan, add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream, and increase the heat to medium-high. Bring the cream to a simmer, stirring occasionally.
  • Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Add the Italian seasoning and adjust salt and pepper to your taste.
  • Combine the cooked pasta and sliced chicken into the Alfredo sauce, tossing to coat everything evenly.
  • Serve warm, garnished with freshly chopped parsley.

Notes

For added flavor, you can include steamed broccoli or mushrooms.
You can substitute the heavy cream with a lighter option, but the sauce will be less rich.
To make it ahead, store the chicken Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk if necessary to loosen the sauce.