Chicken Alfredo

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Chicken Alfredo is a creamy, comforting classic that’s perfect for any night of the week. This recipe combines tender chicken, rich Parmesan sauce, and perfectly cooked fettuccine for a dish that’s sure to impress.

Ingredients for Chicken Alfredo

Chicken breasts are the protein star, providing a tender and juicy bite that complements the creamy sauce. Olive oil helps to sear the chicken, adding a subtle richness. Salt and pepper are simple seasonings that enhance the natural flavors of the chicken.

Fettuccine pasta is chosen for its wide, flat shape, which holds onto the creamy Alfredo sauce beautifully. Butter is the base of the sauce, bringing a luscious texture and flavor. Heavy cream adds to the richness, creating a velvety finish.

Garlic powder offers a hint of aromatic depth without overpowering the dish. Parmesan cheese is key for that signature Alfredo taste, melting smoothly into the sauce. Finally, a sprinkle of fresh parsley provides a pop of color and a hint of freshness.

Tips & Tricks

  • Let the chicken rest before slicing to keep it juicy.
  • If the sauce feels too thick, add a splash of pasta water to reach your desired consistency.
  • Grate your Parmesan cheese fresh for best results. Pre-grated cheese can result in a grainy sauce.

Serving Suggestions

This Chicken Alfredo pairs beautifully with a simple green salad dressed with lemon vinaigrette. A side of garlic bread would also make an excellent accompaniment, perfect for mopping up any leftover sauce.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, penne or linguine would also work well.
How can I make this dish lighter?
Try using half-and-half instead of heavy cream, though the sauce will be less rich.

Chicken Alfredo Recipe Walkthrough

First, let's get that chicken seasoned. Sprinkle each side of the chicken breasts generously with salt and pepper. You want them to be well-coated for the best flavor.

Heat up your olive oil in a large skillet over medium heat. Once it's shimmering, place the chicken breasts in the pan. Let them cook for about 6-7 minutes on each side. You're looking for a nice golden crust and cooked-through centers. Once done, remove them from the skillet and let them rest on a cutting board.

While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook it according to the package instructions. Drain it once done, and set it aside.

Now for the sauce: in a saucepan over medium heat, melt the butter. Stir in the heavy cream and garlic powder, then bring the mixture to a gentle simmer. Reduce the heat to low and gradually add the Parmesan cheese, stirring constantly. You want a smooth and creamy sauce with no lumps.

Slice the rested chicken breasts into bite-sized pieces and add them to the sauce. Then, combine the sauce with the cooked fettuccine and toss everything together until the pasta is well coated.

Finish with a sprinkle of chopped parsley before serving. Enjoy your homemade Chicken Alfredo!

Why You'll Love This Recipe

  • Rich and creamy sauce that clings to every strand of pasta.
  • Simple ingredients that pack a flavorful punch.
  • Quick enough for a weeknight dinner, but impressive enough for guests.

Ingredients

1 lb boneless skinless chicken breasts
2 tbsp olive oil
Salt and pepper to taste
12 oz fettuccine pasta
1 cup unsalted butter
2 cups heavy cream
1 tsp garlic powder
1 1/2 cups grated Parmesan cheese
1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Cook the chicken breasts in the skillet for 6-7 minutes on each side or until cooked through. Remove and let rest.
4. In a large pot, cook the fettuccine according to package instructions. Drain and set aside.
5. In a saucepan, melt the butter over medium heat. Stir in the heavy cream and garlic powder, then bring to a simmer.
6. Reduce heat to low and gradually add the Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
7. Slice the chicken breasts and add them to the sauce. Combine with the cooked fettuccine and toss to coat.
8. Garnish with chopped parsley before serving.

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