Chicken Alfredo
A comforting Italian classic featuring tender chicken and creamy Alfredo sauce over fettuccine.
Equipment
- Large Skillet
- Pot
- Spatula
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tsp. Italian seasoning
- 1 Tbsp. cooking oil
- 2 Tbsp. butter
- 4 cloves garlic minced
- 1 cup heavy cream
- ¾ cup grated Parmesan freshly grated
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 Tbsp. parsley chopped, optional garnish
- 8 oz. fettuccine
Instructions
- Season the chicken breasts with Italian seasoning and a pinch of salt on both sides.
- Heat a large skillet over medium heat and add cooking oil. Add the seasoned chicken and cook for 7-8 minutes on each side until golden and cooked through.
- Remove the chicken from the skillet and set aside to rest.
- In the same skillet, reduce heat to medium-low, add butter, and melt. Add minced garlic and cook for about 2 minutes until fragrant.
- Pour in the heavy cream and whisk gently. Let simmer for a few minutes.
- Meanwhile, cook the fettuccine according to package instructions, reserving ½ cup of pasta water before draining.
- Stir the grated Parmesan into the cream mixture, whisking until melted. Season with salt and pepper.
- Add the drained fettuccine to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Slice the chicken and place it on top of the pasta. Garnish with chopped parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.