Chicken Alfredo
A comforting classic featuring tender chicken, creamy sauce, and perfectly cooked fettuccine pasta, ideal for any meal occasion.
Ingredients
Pasta and Chicken
- 2 pieces chicken breasts Cooked and sliced
- 8 oz fettuccine pasta Holds the creamy sauce well
Alfredo Sauce
- 1 cup heavy cream Base for the Alfredo sauce
- 1/2 cup grated Parmesan cheese Adds flavor to the sauce
- 2 tablespoons butter Enhances richness
- 2 cloves garlic Minced for flavor
- to taste Salt and pepper To enhance flavor
- 1/4 cup fresh parsley, chopped For garnish
Instructions
Preparation
- Bring a pot of salted water to a rolling boil. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant.
Cooking
- Slowly pour in the heavy cream and allow to come to a gentle simmer, stirring gently.
- Gradually incorporate the grated Parmesan cheese into the cream, stirring constantly until the cheese melts and the sauce thickens.
- Add the cooked fettuccine and sliced chicken to the skillet. Toss until everything is well-coated in the sauce and heated through.
- Serve the Chicken Alfredo on warm plates, garnished with chopped parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water as needed.