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Chicken Alfredo

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A classic pasta dish, Chicken Alfredo brings together tender chicken, creamy sauce, and al dente pasta to create a comforting meal perfect for any day of the week.

Ingredients

  • 12 ounces fettuccine
  • 1 pound boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta.
  2. While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing.
  3. In the same skillet, melt the remaining 2 tablespoons of butter and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
  4. Pour in the heavy cream and bring it to a gentle simmer.
  5. Gradually whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached.
  6. Add the drained pasta to the skillet with the Alfredo sauce and mix well, ensuring every noodle is coated.
  7. Fold in the sliced chicken and cook for another minute to heat everything through.
  8. Serve immediately, garnished with chopped parsley if desired.

Notes

Use a meat thermometer to ensure the chicken reaches 165°F for perfectly cooked meat. Freshly grated cheese and garlic enhance flavors. Always reserve some pasta water to adjust sauce consistency.

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