Creamy Chicken Alfredo
This creamy Chicken Alfredo features tender chicken, perfectly cooked pasta, and a rich homemade Parmesan sauce. It's a comforting and delicious dinner the whole family will love!
Equipment
- Skillet
- Large pot
- Tongs
- Whisk
Ingredients
- 2 large chicken breasts boneless, skinless
- 12 oz fettuccine or your favorite pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Season the chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Slice the cooked chicken and add it to the sauce, along with the cooked pasta. Toss everything to coat, adding reserved pasta water if needed to thin the sauce.
- Season with salt and pepper to taste, garnish with fresh parsley if desired, and serve immediately.
Notes
To make the sauce extra creamy, use freshly grated Parmesan cheese and whisk continuously. Leftovers can be stored in an airtight container in the fridge for up to 3 days.