Chicken Alfredo

There's something so comforting about a creamy plate of Chicken Alfredo. This dish is not just a meal; it's a memory waiting to happen, and it's incredibly easy to whip up in no time!

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 670

Ingredients Equipment Method Notes

Ingredients

For the Chicken

2 tbsp olive oil For cooking the chicken to golden perfection.
1 cup heavy cream The base for that luscious Alfredo sauce.
1 cup Parmesan cheese grated, adds that rich, cheesy flavor.
2 tbsp butter For sautéing the garlic and adding richness.
2 cloves garlic minced, a must for that aromatic kick.

For the Pasta

8 oz fettuccine pasta The classic pasta that holds the sauce beautifully.

Equipment

Large Skillet
Large Pot

Method

Step 1: Start by seasoning the chicken breasts with salt and pepper.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side or until it’s fully cooked. Once done, remove it from the skillet and let it rest.
Step 3: While the chicken is resting, cook the fettuccine pasta according to package instructions. Drain and set it aside for later.
Step 4: In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant.
Step 5: Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety.
Step 6: Now, slice the cooked chicken and add it to the sauce along with the cooked fettuccine. Toss everything together until well combined and heated through.
Step 7: Serve immediately, garnished with fresh chopped parsley for a touch of color and freshness.

Notes

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk.