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chicken alfredo recipe
Catherine

chicken alfredo recipe

Indulge in a classic Italian-American favorite with this rich and creamy Chicken Alfredo. Tender chicken breast slices are tossed with fettuccine pasta in a luxurious, velvety sauce made from butter, garlic, cream, and parmesan cheese. It’s a comforting meal perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 8 ounces 225 g fettuccine pasta (or your preferred pasta)
  • 2 tablespoons olive oil
  • 1 pound 450 g boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1¼ cups heavy cream or heavy whipping cream
  • ¾ cup freshly grated Parmesan cheese plus extra for garnish
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
  • Pinch of nutmeg optional, for extra warmth
  • Chopped fresh parsley for garnish (optional)

Method
 

  1. Cook the Pasta
  2. Bring a large pot of salted water to a boil.
  3. Add the fettuccine and cook according to package instructions until al dente.
  4. Drain the pasta, reserving about ½ cup of the cooking water.
  5. Sear the Chicken
  6. Heat the olive oil in a large skillet over medium-high heat.
  7. Season the chicken strips lightly with salt and pepper.
  8. Add the chicken to the skillet and cook for 4–5 minutes, or until golden brown and cooked through.
  9. Transfer the chicken to a plate and set aside.
  10. Prepare the Alfredo Sauce
  11. In the same skillet, reduce the heat to medium.
  12. Melt the butter and stir in the minced garlic. Sauté for 30–60 seconds, or until fragrant (be careful not to brown the garlic).
  13. Slowly pour in the heavy cream, stirring continuously.
  14. Let the sauce come to a gentle simmer, then add the grated Parmesan cheese.
  15. Stir until the cheese melts and the sauce thickens slightly.
  16. Season with salt, pepper, and a pinch of nutmeg (optional).
  17. Combine and Serve
  18. Add the cooked fettuccine and the chicken back into the skillet.
  19. Toss to coat the pasta and chicken evenly with the sauce.
  20. If the sauce is too thick, use a bit of the reserved pasta water to thin it out.
  21. Remove from heat.
  22. Garnish with additional Parmesan cheese and chopped parsley, if desired.
  23. Serve immediately while hot.

Notes

  • Pasta Choice: Fettuccine is traditional, but you can use linguine, spaghetti, or any long pasta.
  • Protein Options: Feel free to substitute shrimp for chicken, or use both.
  • Cheese Variations: For an extra cheesy taste, mix in some shredded mozzarella.
  • Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to loosen the sauce.