Chicken Alfredo Pasta
A simple and creamy chicken alfredo recipe that impresses without the fuss, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 pieces Boneless, skinless chicken breasts Fresh or frozen, sliced thin
- 1 cup Heavy cream For a rich and creamy sauce
- 4 tablespoons Butter Use unsalted butter for better control
- 3 cloves Garlic Minced for flavor
- 1 cup Parmesan cheese Finely grated for best melting
- 8 oz Fettuccine pasta Cooked al dente for best texture
Optional Ingredients
- to taste Italian seasoning Optional for added flavor
- to taste Salt and pepper For seasoning
- Crusty bread, green salad, roasted veggies For serving alongside
Instructions
Preparation
- Start by boiling a pot of salted water for the fettuccine pasta.
- Add pasta to the boiling water and cook until al dente according to package instructions.
Cooking Chicken
- In a pan, heat olive oil and butter over medium heat.
- Add the chicken pieces and cook them until golden brown and fully cooked.
- Remove the chicken from the pan and set aside.
Making the Sauce
- Lower the heat and add more butter to the pan, then add minced garlic.
- Pour in the heavy cream and let it bubble gently.
- Stir in the Parmesan cheese and allow the sauce to thicken.
Combining Ingredients
- Add the cooked chicken back into the pan with the sauce.
- Drain the fettuccine and add to the sauce mixture.
- Toss everything together with a pinch of salt and pepper.
Serving
- Serve hot, garnished with fresh parsley if desired.
Notes
For extra flavors, you can add vegetables like broccoli or peas. Always be cautious while cooking the sauce to avoid burning.