Chicken Alfredo
Creamy Chicken Alfredo is a classic Italian-American dish that features tender chicken in a rich and velvety Alfredo sauce, served over fettuccine pasta. Perfect for a comforting dinner any night of the week!
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- for garnish, optional fresh parsley, chopped
Instructions
- Boil a large pot of salted water and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the cut chicken pieces and season with salt and black pepper. Cook for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, being careful not to burn it.
- Pour in the heavy cream, and bring it to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, you can add a little pasta water to reach your desired consistency.
- Add the cooked chicken back into the skillet and toss to coat it in the Alfredo sauce.
- Add the cooked fettuccine to the skillet and gently toss everything together until the pasta is well coated with the sauce.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with chopped parsley if desired.
Notes
For added flavor, you can include vegetables such as broccoli or spinach in the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.