Chicken Alfredo
A rich and creamy Chicken Alfredo made with tender chicken, fettuccine pasta, and a luscious homemade Alfredo sauce. A classic comfort food favorite!
Equipment
- Large Skillet
- Large Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts sliced into thin strips
- 1 tsp salt divided
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 10 oz fettuccine pasta uncooked
Alfredo Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/4 tsp nutmeg optional, for extra flavor
Garnish
- fresh parsley chopped, for garnish
Instructions
- Season the sliced chicken breasts with 1/2 teaspoon salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In a large pot, cook fettuccine according to package instructions. Drain and set aside.
- In the same skillet used for the chicken, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese, remaining salt, and nutmeg (if using). Cook until the sauce thickens, about 3 minutes.
- Return the cooked chicken to the skillet, stirring to coat in the sauce.
- Add the drained fettuccine to the sauce and toss to combine.
- Garnish with fresh parsley and serve warm.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Add sautéed mushrooms or spinach for extra flavor!