Chicken Alfredo
Creamy and comforting Chicken Alfredo made with tender chicken, fettuccine pasta, Parmesan cheese, butter, and cream. A simple and delicious meal for the whole family.
Ingredients
- 500 g boneless chicken breast cut into bite-sized pieces
- 300 g fettuccine pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water
- ½ tsp salt or to taste
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp fresh parsley chopped
Instructions
Cook The Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until tender. Reserve ½ cup of pasta water, then drain the pasta.
Cook The Chicken:
- Heat olive oil in a large pan over medium-high heat. Season the chicken with salt, black pepper, and Italian seasoning. Add the chicken and cook for about 6–8 minutes, turning occasionally, until golden and fully cooked. Remove and set aside.
Sauté The Garlic:
- Melt the butter in the same pan. Add the minced garlic and cook for about 30–60 seconds until fragrant.
Make The Alfredo Sauce:
- Pour in the heavy cream and bring it to a gentle simmer. Cook for 2–3 minutes, stirring occasionally.
Add The Parmesan:
- Reduce the heat and gradually stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy.
Combine The Pasta:
- Add the cooked fettuccine to the sauce and toss well. If the sauce is too thick, gradually add a little reserved pasta water until you reach the desired consistency.
Add The Chicken:
- Return the cooked chicken to the pan and gently toss everything together.
Serve:
- Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately while warm and creamy.