Description
This Easy Chicken Alfredo recipe features tender strips of chicken and creamy Parmesan sauce tossed with perfectly cooked fettuccine. A classic Italian-American comfort dish that’s quick to prepare and bursting with rich, savory flavors.
Ingredients
Scale
Protein and Pasta
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (cut into strips)
For Cooking
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 2 tablespoons unsalted butter
Sauce
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Drain the pasta and set it aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook for 5–6 minutes per side until they are golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Make Sauce: In the same skillet, add the butter and minced garlic. Cook for about 1 minute until the garlic is fragrant but not browned.
- Add Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, salt, and black pepper. Continue cooking and stirring for 2–3 minutes until the sauce thickens slightly.
- Combine Chicken and Pasta: Return the cooked chicken strips to the skillet along with the drained fettuccine. Toss everything together in the sauce to coat evenly and heat through for another minute.
- Garnish and Serve: Remove from heat, garnish with chopped parsley if desired, and serve immediately for best flavor and texture.
Notes
- You can use pre-cooked rotisserie chicken to save time without sacrificing flavor.
- For extra depth, try grilled or blackened chicken instead of pan-seared chicken.
- This dish pairs wonderfully with steamed broccoli or warm garlic bread for a complete meal.
