Chicken Alfredo
A creamy and delicious Chicken Alfredo recipe that combines tender chicken, rich cheese sauce, and al dente fettuccine, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 8 ounces fettuccine Feel free to swap in gluten-free pasta.
- 1 cup heavy cream Consider non-dairy alternatives if needed.
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove from the skillet and slice.
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Cook the fettuccine according to package instructions. Drain and add to the skillet, tossing to coat in the sauce.
- Serve the pasta topped with sliced chicken and garnish with chopped parsley.
Notes
For a richer flavor, consider adding a pinch of nutmeg into your sauce or replacing half of the heavy cream with crème fraîche. You can store leftovers in an airtight container for up to 3 days, or freeze for a month.