Traditional Chicken Alfredo is a classic dish that's perfect for a comforting, hearty meal. This creamy pasta is rich and indulgent, making it a favorite for both weeknights and special occasions. Let’s dive into crafting this delightful recipe!
Butter serves as the base for cooking the chicken and creating the sauce, adding richness and depth. Chicken breast, when sliced thinly, cooks quickly and remains tender and juicy. A sprinkle of salt and pepper enhances the natural flavors of the chicken. Fettuccine pasta is the perfect partner for Alfredo sauce, its flat shape holding the creamy sauce beautifully. Heavy cream creates the luscious, velvety texture of the Alfredo sauce. Parmesan cheese adds a nutty, savory kick and helps thicken the sauce. Garlic infuses a subtle, aromatic hint that elevates the dish. A splash of olive oil helps to sauté the garlic and rounds out the sauce. Finally, a touch of parsley adds freshness and color to the finished dish.
This Chicken Alfredo pairs beautifully with a crisp green salad tossed in a light vinaigrette. Garlic bread is also a classic companion, perfect for mopping up any leftover sauce. If you’re looking to add some greens, steamed broccoli or peas make a great addition to the dish.
Start by melting 1 tablespoon of butter in a large skillet over medium heat. While it’s melting, season your thinly sliced chicken with a good pinch of salt and pepper. Add the chicken to the skillet, letting it cook for about 6 to 8 minutes, or until it’s golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
Now, let’s get the pasta going. Cook your fettuccine according to the package instructions. Remember to give it a stir occasionally to prevent sticking. Once it’s al dente, drain it and set it aside, too.
In the same skillet where you cooked the chicken, add the remaining butter and olive oil. Toss in the minced garlic and sauté it for about a minute until it becomes fragrant. Be careful not to burn it! Stir in the heavy cream, bringing it to a gentle simmer. Gradually add the Parmesan cheese, stirring continuously until the sauce is smooth and starts to thicken.
It’s time to bring everything together. Return the chicken to the skillet, along with the cooked fettuccine. Toss everything to coat the pasta and chicken evenly with the creamy Alfredo sauce. Once it’s all nicely combined, you’re ready to garnish with a sprinkle of chopped parsley and serve it up immediately.
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