Creamy Chicken Fettuccine Alfredo
A comforting and indulgent dish that combines tender chicken, soft fettuccine pasta, and a rich garlic parmesan cream sauce, perfect for weeknight dinners or special occasions.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta Cook according to package instructions.
- 1 lb chicken breast, sliced Ensure even slices for uniform cooking.
Sauce Ingredients
- 2 tablespoons olive oil Used for sautéing.
- 3 cloves garlic, minced Adds flavor to the sauce.
- 1 cup heavy cream For a rich and creamy sauce.
- 1 cup grated parmesan cheese Can substitute with other cheeses if desired.
- to taste Salt and pepper For seasoning.
Garnish
- as needed Chopped parsley For garnish.
Instructions
Cooking the Fettuccine
- Cook the fettuccine pasta according to package instructions until it is al dente. Drain and set aside.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium heat.
- Season the sliced chicken with salt and pepper and add it to the skillet. Cook for about 5-7 minutes until the chicken is browned and thoroughly cooked.
Making the Sauce
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and let it come to a gentle simmer.
- Stir in the grated parmesan cheese and allow the sauce to thicken for a couple of minutes.
Combining and Serving
- Toss in the cooked fettuccine, mixing everything together until well combined.
- Serve warm, garnished with chopped parsley.
Notes
For variations, you can substitute chicken with shrimp or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop using a splash of milk or cream.