Creamy Chicken Fettuccine Alfredo
Serve this classic Italian dish for a hearty dinner
Prep15m
Cook4h
Yield4
🛒 Add Ingredients to Amazon Cart
Ingredients
- 12 oz fettuccine pasta
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Method
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water, drain pasta.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 5–7 minutes per side until golden and cooked through. Transfer to a plate, rest 5 minutes, then slice.
- In the same skillet, reduce heat to medium, add butter and melt. Sauté minced garlic 30–60 seconds until fragrant.
- Pour in heavy cream, bring to a gentle simmer, stirring. Add grated Parmesan gradually, stirring until smooth and sauce thickens. If sauce is too thick, add reserved pasta water a little at a time.
- Taste and adjust seasoning with salt and pepper. Toss cooked fettuccine into the sauce until evenly coated.
- Add sliced chicken on top or mix in. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
