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Chicken Alfredo

A comforting and creamy Chicken Alfredo that's quick to prepare and perfect for gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken Breast (boneless, skinless) Can be substituted with grilled shrimp or tofu.
  • 8 ounces Fettuccine Penne works as a substitute.
  • 1 cup Heavy Cream Greek yogurt can be used for a lighter twist.
  • 3 cloves Garlic (minced) Garlic powder can be used if necessary.
  • 1 cup Parmesan Cheese (grated) Pecorino Romano is a great alternative.
  • 2 tablespoons Butter Olive oil can be used as a lighter option.
  • To taste Salt and Pepper A pinch of nutmeg can enhance flavor.

Method
 

Preparation
  1. Cook the fettuccine according to package instructions until al dente. Drain and set aside, keeping a bit of the pasta water for the sauce.
  2. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Season the chicken breasts with salt and pepper. Add to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove and let rest before slicing.
Cooking
  1. Pour the heavy cream into the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer, stirring continuously.
  2. Add grated Parmesan to the cream, whisking until smooth. If too thick, add a splash of pasta water to reach desired consistency.
  3. Toss the cooked fettuccine in the sauce until well coated. Add the sliced chicken on top and garnish with additional Parmesan if desired.
  4. Serve immediately.

Notes

For a veggie twist, add steamed broccoli or sautéed spinach. For a spicier version, stir in red pepper flakes. To lighten it, substitute heavy cream with half-and-half or cauliflower puree. Fresh herbs like parsley or basil can elevate the dish.