Description
A classic and creamy Chicken Fettuccine Alfredo recipe that’s surprisingly easy to make at home, perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer, stirring occasionally.
- Reduce heat to low and stir in grated Parmesan cheese until the sauce is smooth and thickened.
- Season with salt and pepper.
- Add the cooked fettuccine and chicken back into the skillet with the sauce. Toss to coat evenly.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the heavy cream.
- Feel free to add other vegetables like broccoli or peas for extra flavor and nutrients.
- If the sauce becomes too thick, you can thin it out with a little bit of the pasta cooking water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American