Creamy Chicken Alfredo
A heartwarming and indulgent creamy chicken pasta dish that brings families together.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Fresh and high-quality to enhance the flavor.
- 8 ounces fettuccine pasta The classic choice for Alfredo.
- 2 tablespoons olive oil For sautéing the chicken.
- 3 cloves garlic Freshly minced for a fragrant depth of flavor.
- 1 cup heavy cream For the rich, creamy texture.
- 1 cup grated Parmesan cheese Freshly grated is best for smooth melting.
- to taste Salt and pepper Essential for balancing flavors.
- to taste Fresh parsley, finely chopped Optional but adds color and brightness.
Instructions
Cooking
- Cook the fettuccine according to the package instructions, seasoning the water with salt. Reserve about a cup of pasta water and drain the rest.
- While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until golden and cooked through.
- Remove the cooked chicken from the pan and let it rest. In the same skillet, lower the heat to medium and add minced garlic. Sauté until fragrant, about 1 minute.
- Pour in the heavy cream and stir, scraping any bits left from the chicken. Gradually add the Parmesan cheese, stirring until it melts into a rich sauce.
- Slice the rested chicken and return it to the skillet along with the drained pasta. Toss everything together, adding a splash of reserved pasta water if needed.
- Season with additional salt and pepper, and sprinkle with fresh parsley. Serve immediately.
Notes
For lighter options, swap Greek yogurt for heavy cream or use whole grain pasta. Seasonality: Add roasted butternut squash in fall or asparagus in spring.