Description
A comforting bowl of Chicken Alfredo pasta, renowned for its creamy sauce and tender chicken.
Ingredients
- 12 oz fettuccine (or your preferred pasta)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cook the pasta: In a pot of salted boiling water, add the fettuccine and cook according to package instructions. Drain and set aside.
- Sauté the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces, season with salt and pepper, and cook until golden brown, about 6-8 minutes. Remove from the skillet and set aside.
- Prepare the sauce: In the same skillet, add the remaining butter and the minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
- Combine: Add the cooked pasta and chicken to the sauce, tossing until well coated. Cook for an additional 1-2 minutes to heat through.
- Serve: Plate the dish and sprinkle with chopped parsley before serving.
Notes
For a lighter version, try using low-fat cream or swapping chicken for shrimp or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian