Description
This classic Chicken Alfredo recipe features tender, golden-brown chicken breasts served over perfectly cooked fettuccine pasta, all coated in a rich and creamy homemade Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. Garnished with fresh parsley for a touch of color and freshness, this comforting Italian-American dish is perfect for a family dinner or special occasion.
Ingredients
Scale
Pasta
- 1 pound Fettuccine pasta
Chicken
- 1 pound Boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons Olive oil
Alfredo Sauce
- 3 tablespoons Butter
- 3 cloves Garlic, minced
- 2 cups Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 1/4 teaspoon Nutmeg (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions. Reserve 1 cup of pasta cooking water before draining the pasta. Set pasta aside.
- Prepare the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for 5 to 7 minutes on each side until they are golden brown and cooked through. Remove from skillet and let rest before slicing into strips.
- Sauté garlic: In the same skillet, reduce heat to medium. Melt the butter, then add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Make the Alfredo sauce: Pour in the heavy cream and bring it to a gentle simmer while stirring frequently. Let it cook for 2 to 3 minutes until the sauce thickens slightly.
- Add cheese and seasoning: Whisk in the freshly grated Parmesan cheese until fully melted and the sauce is smooth. Adjust the sauce consistency with reserved pasta water if needed. Season with salt, pepper, and nutmeg (if using).
- Combine pasta and chicken: Add the cooked fettuccine to the skillet and toss well to coat with the Alfredo sauce. Then, add the sliced chicken and gently warm through.
- Serve: Plate the Chicken Alfredo immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired for a flavorful finish.
Notes
- Be careful not to overcook the chicken to keep it juicy and tender.
- Reserved pasta water helps adjust sauce thickness and helps the sauce coat the pasta evenly.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Freshly grated Parmesan melts better than pre-grated for a smoother sauce.
- Nutmeg is optional but adds a subtle warm flavor that complements the creamy sauce.
