Easy Chicken Fettuccine Alfredo
A comforting and creamy dish that brings the whole family together in under 30 minutes.
Ingredients
Pasta
- 12 oz Fettuccine Pasta Choose fresh or dried; both work beautifully.
Chicken
- 2 pieces Chicken Breasts (boneless, skinless) Aim for about half a pound; can substitute with shrimp or a plant-based protein.
Sauce
- 1 cup Heavy Cream For ultra-creamy sauce; half-and-half can be used for a lighter version.
- 1 cup Parmesan Cheese (grated) Freshly grated cheese recommended for depth of flavor.
- 3 cloves Garlic (minced) Foundation of the sauce; use more if desired.
- 3 tablespoons Butter For sautéing garlic; can replace with olive oil.
- Salt and Pepper To taste, elevates the dish's flavors.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add fettuccine and cook until al dente, reserving a cup of pasta water.
- Season the chicken breasts with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat. Add chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing.
Cooking the Sauce
- In the same skillet, melt the remaining butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. If too thick, add reserved pasta water for consistency.
Combine and Serve
- Add the cooked fettuccine and sliced chicken to the sauce. Toss to coat the pasta in the creamy Alfredo.
- Taste and adjust seasoning with more salt and pepper if needed. Serve warm, garnished with extra Parmesan and parsley.
Notes
For added nutrition, consider adding steamed broccoli or sautéed mushrooms. Use fresh herbs for enhanced flavor, and feel free to customize the chicken or lighten the dish.