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Chicken Alfredo

A classic Italian pasta dish made with a creamy Alfredo sauce, tender chicken, and fettuccine pasta.

// ingredients

  • 12 oz Fettuccine pasta
    uncooked
  • 2 Chicken breasts
    boneless, skinless
  • 2 tbsp Olive oil
  • 4 tbsp Butter
  • 1 cup Heavy cream
  • 1 cup Parmesan cheese
    grated
  • 3 cloves Garlic
    minced
  • to taste Salt
  • to taste Black pepper
    freshly ground
  • 2 tbsp Parsley
    chopped

// instructions

  1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. Season the chicken breasts with salt and pepper on both sides.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked. Remove from skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
  5. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring frequently.
  6. Reduce heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  7. Slice the cooked chicken breasts into thin strips and add them to the sauce. Stir to coat the chicken in the Alfredo sauce.
  8. Add the cooked fettuccine pasta to the skillet and toss to combine with the sauce and chicken.
  9. Season with additional salt and pepper to taste, if needed.
  10. Garnish with chopped parsley and serve immediately.