Description
A comforting Chicken Alfredo that rivals any restaurant, featuring creamy sauce, tender chicken, and perfectly cooked fettuccine.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet over medium heat, add the olive oil. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove the chicken and let it rest.
- In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer, stirring frequently.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. If too thick, add reserved pasta water to reach desired consistency.
- Slice the cooked chicken into strips.
- Combine the cooked fettuccine with the sauce in the skillet, stirring well to coat. Add the sliced chicken on top.
- Plate the pasta and chicken, and garnish with chopped parsley.
Notes
Serve with garlic bread and a simple side salad for a complete meal. Store leftovers in an airtight container for up to 3 days.
