Chicken Alfredo
Chicken Alfredo is a classic Italian-American dish featuring fettuccine pasta, tender chicken, and a rich, creamy Alfredo sauce.
Servings: 4 servings
Calories: 800kcal
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 1 pound Fettuccine pasta Ideal for capturing the creamy sauce.
Chicken
- 1 pound Boneless, skinless chicken breasts The star of the dish.
- 2 tablespoons Olive oil For cooking the chicken.
- Salt and pepper Seasonings To taste.
Sauce
- 3 tablespoons Butter Adds richness to the sauce.
- 3 cloves Garlic, minced Infuses the sauce with flavor.
- 2 cups Heavy cream Base of the Alfredo sauce.
- 1 cup Freshly grated Parmesan cheese Adds flavor and thickens the sauce.
- 1/4 teaspoon Nutmeg (optional) Enhances flavor profile.
- Fresh parsley, chopped Garnish For added color and freshness.
Instructions
- 1. Cook the fettuccine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes on each side until golden brown. Remove and let rest before slicing.
- 3. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- 4. Pour in heavy cream and bring to a gentle simmer, stirring frequently for 2-3 minutes until slightly thickened.
- 5. Whisk in Parmesan cheese until melted. Adjust consistency with reserved pasta water if needed. Season with salt, pepper, and nutmeg if using.
- 6. Add cooked fettuccine to the skillet, tossing to coat in the sauce. Incorporate sliced chicken and warm through.
- 7. Serve immediately, garnished with parsley and extra Parmesan if desired.
Notes
For variations, consider adding vegetables, using different proteins, or experimenting with alternative cheeses.