Description
A rich, creamy Chicken Alfredo that warms the heart, featuring fettuccine pasta and tender, seasoned chicken.
Ingredients
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the fettuccine, cooking for 8-10 minutes until al dente. Drain and set aside, reserving about a cup of pasta water.
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook them for about 6-7 minutes on each side, or until they are golden brown and completely cooked through. Remove from the skillet and let rest for a few moments before slicing.
- Prepare the Sauce: In the same skillet over medium heat, add the minced garlic, sautéing for about 1-2 minutes until fragrant. Pour in the heavy cream, stirring constantly while bringing it to a simmer. Reduce the heat to low and gradually stir in the Parmesan cheese, allowing it to melt and thicken for about 3-5 minutes.
- Combine Pasta and Sauce: Add the drained fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Finish with Chicken: Top the pasta with the sliced chicken, stirring gently to combine. Serve immediately, garnished with chopped parsley.
Notes
For added flavor, consider adding a pinch of nutmeg to the sauce. Serve with garlic bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian