Hey there, fellow food lovers! Get ready to dive into a classic that's guaranteed to become a family favorite: creamy chicken alfredo. This recipe is super easy to follow and delivers restaurant-quality taste right in your own kitchen. Let's get cooking!
- Prep time: 15 minutes
- Cook time: 25 minutes
- Servings: 4
Shop Key Ingredients
- Fettuccine Pasta
- Garlic Powder
- Italian Seasoning
- Parmesan Cheese Block
Full Recipe Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb fettuccine pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 1 1/2 cups grated Parmesan cheese, plus more for garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken: Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through and golden brown. Remove chicken from skillet, let rest for a few minutes, then slice into thin strips.
- Cook Pasta: While chicken is cooking, bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- Make Alfredo Sauce: In the same skillet (no need to clean it!), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Simmer Sauce: Pour in heavy cream, bring to a gentle simmer, then reduce heat to low. Stir in grated Parmesan cheese until melted and smooth. Season with additional salt and pepper to taste.
- Combine & Serve: Add the cooked fettuccine and sliced chicken to the skillet with the alfredo sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Garnish with fresh parsley and extra Parmesan cheese.
