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Creamy Chicken Alfredo

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A comforting dish of fettuccine pasta tossed in a creamy Alfredo sauce with tender chicken and garlic.

Ingredients

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  • 8 oz fettuccine pasta
  • 2 chicken breasts, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Instructions

  1. Cook the fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
  2. Sauté the chicken: Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breasts, cooking until browned and cooked through, about 5-7 minutes.
  3. Add the garlic: Add the minced garlic to the skillet with the chicken. Cook for 1-2 minutes until fragrant.
  4. Pour in the cream: Next, pour in the heavy cream, and bring the mixture to a gentle simmer.
  5. Stir in the Parmesan: Stir in the grated Parmesan cheese until melted and the sauce thickens. Season with salt and pepper to taste.
  6. Combine with pasta: Toss the cooked fettuccine into the skillet, coating it well with the sauce. If too thick, add reserved pasta water as needed.
  7. Serve and garnish: Serve hot, garnished with chopped parsley if desired.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream. Use reserved pasta water to adjust sauce consistency.

Nutrition

Find it online: https://www.thestationrecipes.com/chicken-alfredo/

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