Description
Chicken Alfredo is a quick and creamy pasta dish featuring tender chicken, fettuccine, and a rich Parmesan garlic cream sauce. It’s a comforting classic that’s perfect for weeknights but special enough for guests.
Ingredients
- 2 large chicken breasts or boneless skinless thighs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream (or single cream)
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons fresh parsley, chopped
- 12 oz fettuccine or tagliatelle pasta
- Salt for pasta water
Instructions
- Butterfly and pound chicken to even thickness. Season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through (8–10 minutes). Remove and slice thinly.
- Lower heat, add butter, and cook garlic for 30 seconds until fragrant.
- Add cream, salt, and garlic powder. Simmer gently and stir in Parmesan until smooth.
- Return chicken to sauce and sprinkle with parsley.
- Meanwhile, cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Add pasta to sauce and toss to coat. Add reserved pasta water if needed to loosen the sauce.
- Taste, adjust seasoning, garnish with more parsley, and serve immediately.
Notes
- Swap chicken for shrimp, salmon, or leftover cooked chicken.
- Add vegetables like spinach, broccoli, or mushrooms for extra nutrients.
- Use Pecorino Romano or blue cheese for a flavor twist.
- Let the sauce simmer longer for a thicker consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
