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Chicken Alfredo

A close-up of creamy Chicken Alfredo pasta, topped with sliced grilled chicken and fresh parsley.
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A creamy and comforting fettuccine Alfredo with tender chicken, perfect for a family dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, season chicken breasts with salt and pepper. Grill or sauté chicken until cooked through and no longer pink. Let rest, then slice.
  3. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  4. Pour in heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Reduce heat to low. Gradually stir in grated Parmesan cheese until melted and the sauce is smooth. Do not boil.
  6. Season the sauce with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
  7. Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly.
  8. Serve the pasta immediately, topped with the sliced chicken and garnished with fresh parsley.

Notes

  • For extra flavor, you can marinate the chicken in Italian herbs and olive oil before cooking.
  • Using freshly grated Parmesan cheese will result in a smoother sauce.
  • Adjust the amount of garlic to your preference.

Nutrition

Find it online: https://carlacooking.com/chicken-alfredo-creamy-fettuccine-recipe/