A rich and creamy Chicken Alfredo pasta dish that combines tender chicken breast and velvety homemade Alfredo sauce with fettuccine. Perfect for a hearty family meal or a romantic dinner for two.
Chicken Alfredo originated in Italy as a simple yet indulgent dish, combining pasta with a creamy sauce for a satisfying meal.
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
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.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over low heat, stirring occasionally until heated through. Add a splash of cream if needed to maintain sauce consistency.
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