Chicken Alfredo
A rich and creamy Italian classic that is quick and easy to prepare, perfect for family dinners and special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 8 ounces fettuccine or preferred pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and stir well. Allow the cream to simmer for 2-3 minutes, reducing slightly.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Add the cooked pasta and chicken back to the skillet. Toss everything together until the pasta is evenly coated with the sauce. Taste and adjust seasoning if necessary.
- Divide among plates, garnish with parsley, and serve warm.
Notes
Don’t overcook the pasta; aim for al dente. Freshly grated cheese melts better than pre-grated.