- Serves: 4 People
- Prepare Time: 15 minutes
- Cooking Time: 20 Minutes
- Calories: 600
- Difficulty:
Easy
Print
Creamy, dreamy, and oh-so-satisfying, this Chicken Alfredo is the ultimate comfort food. Juicy chicken breast slices smothered in a rich, garlicky Alfredo sauce, served over a bed of perfectly cooked fettuccine. It's like a hug in a bowl, but tastier and way less awkward.
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add 12 ounces of fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a cup of pasta water.
- While the pasta cooks, season 2 boneless, skinless chicken breasts with salt, pepper, and a pinch of Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest for a few minutes before slicing into thin strips.
- In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Once melted, add 3 cloves of minced garlic and sauté for about 30 seconds, until fragrant. Pour in 1 cup of heavy cream, stirring constantly, and bring to a simmer. Reduce the heat to low and add 1 cup of grated Parmesan cheese, stirring until melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat everything evenly in the Alfredo sauce. Let everything simmer together for a minute or two, so the flavors meld. Season with additional salt and pepper to taste.
- Divide the creamy chicken Alfredo among four plates. Top with extra Parmesan cheese and a sprinkle of fresh parsley if you're feeling fancy. Serve immediately and enjoy!
Chicken Alfredo
- Serves: 4 People
- Prepare Time: 15 minutes
- Cooking Time: 20 Minutes
- Calories: 600
- Difficulty:
Easy
Creamy, dreamy, and oh-so-satisfying, this Chicken Alfredo is the ultimate comfort food. Juicy chicken breast slices smothered in a rich, garlicky Alfredo sauce, served over a bed of perfectly cooked fettuccine. It's like a hug in a bowl, but tastier and way less awkward.
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add 12 ounces of fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a cup of pasta water.
- While the pasta cooks, season 2 boneless, skinless chicken breasts with salt, pepper, and a pinch of Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest for a few minutes before slicing into thin strips.
- In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Once melted, add 3 cloves of minced garlic and sauté for about 30 seconds, until fragrant. Pour in 1 cup of heavy cream, stirring constantly, and bring to a simmer. Reduce the heat to low and add 1 cup of grated Parmesan cheese, stirring until melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat everything evenly in the Alfredo sauce. Let everything simmer together for a minute or two, so the flavors meld. Season with additional salt and pepper to taste.
- Divide the creamy chicken Alfredo among four plates. Top with extra Parmesan cheese and a sprinkle of fresh parsley if you're feeling fancy. Serve immediately and enjoy!
You may also like
