Creamy Chicken Fettuccine Alfredo
Serve this classic Italian dish for a hearty dinner
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Ingredients
Method
- 1Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water, drain pasta.
- 2Season 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.
- 3In the same skillet, reduce heat to medium, add butter and melt. Sauté minced garlic 30–60 seconds until fragrant.
- 4Pour 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.
- 5Taste and adjust seasoning with salt and pepper. Toss cooked fettuccine into the sauce until evenly coated.
- 6Add sliced chicken on top or mix in. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
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