Description
A creamy, comforting classic, Chicken Alfredo features tender seared chicken breast served over fettuccine pasta and smothered in a rich parmesan cream sauce. It’s an indulgent, crowd-pleasing dish perfect for both weeknights and special occasions.
Ingredients
Scale
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil (for cooking the chicken)
- Salt and black pepper to taste
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes on each side until fully cooked. Set aside to rest.
- Boil fettuccine in salted water according to package directions. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Reduce heat and slowly whisk in grated parmesan until sauce is smooth and creamy. Season with salt and pepper.
- Add cooked pasta to the sauce, tossing to coat. Add reserved pasta water if needed to loosen the sauce.
- Slice rested chicken and place on top of the pasta.
- Garnish with fresh basil or parsley and extra parmesan if desired. Serve immediately.