Description
This Chicken Alfredo recipe delivers a rich and creamy dish that’s both comforting and indulgent. Tender chicken is paired with a velvety Alfredo sauce made from butter, cream, and Parmesan, creating a dish that’s perfect for any occasion. The savory fragrance from garlic butter and roasted chicken will fill your kitchen and leave you craving more.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 12 oz fettuccine pasta (or preferred pasta)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water. - Prepare the Chicken:
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it thinly. - Make the Alfredo Sauce:
In the same skillet, add butter and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer, stirring constantly. Once it simmers, reduce the heat and add Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt, pepper, and Italian seasoning, if using. - Combine Pasta and Sauce:
Add the cooked pasta to the skillet, tossing to coat in the Alfredo sauce. If the sauce is too thick, add a little of the reserved pasta water until the desired consistency is achieved. - Serve:
Top the creamy pasta with the sliced chicken. Garnish with freshly chopped parsley and serve immediately.
Notes
- For extra flavor: Add a pinch of red pepper flakes for a subtle kick or sauté some mushrooms along with the garlic for an earthy twist.
- Substitute for heavy cream: You can use half-and-half or whole milk for a lighter sauce, but the texture and richness will be slightly reduced.
- Make it ahead: The Alfredo sauce can be made ahead and stored in an airtight container for up to 3 days. Just reheat gently on the stove with a little milk to bring back the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian