Chicken Alfredo

Indulge in creamy Chicken Alfredo with tender pasta and rich garlic-parmesan sauce. Perfect for busy weeknights or special dinners. Find the recipe now!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 persons

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

2 breasts chicken breast boneless, skinless
10 oz fettuccine or any pasta shape
4 tbsp real butter
2 cups heavy cream
3-4 cloves garlic minced
1.5 cups Parmesan cheese freshly grated
to taste Salt
to taste Black pepper
2 tbsp olive oil for cooking chicken
optional add-ins broccoli florets, mushrooms, sun-dried tomatoes, spinach, red pepper flakes, or crispy bacon bits

Equipment

Large pot
Large skillet
Tongs or wooden spoons
Cutting board
Measuring cups

Method

Bring a large pot of salted water to a rolling boil.
Add pasta and cook until al dente, about 2 minutes less than package directions; scoop out 1 cup of pasta water before draining.
While pasta cooks, season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat; add chicken.
Cook chicken without moving for 6 minutes until golden; flip and cook an additional 5-6 minutes until cooked through, reaching an internal temperature of 165°F.
Remove chicken and let it rest on a cutting board, tent with foil.
In the same skillet, reduce heat to medium; melt butter and add minced garlic, cooking for about 1 minute.
Pour in heavy cream and let it warm through until steaming; then reduce heat to medium-low.
Gradually add Parmesan cheese, stirring until melted and incorporated.
Season sauce with salt and pepper to taste; let simmer for 3-5 minutes until slightly thickened.
Slice chicken into strips and add pasta directly to skillet with sauce; toss to combine.
If needed, add reserved pasta water a splash at a time to achieve desired sauce consistency.
Serve immediately, garnished with extra Parmesan and black pepper.

Nutrition

Calories: 600kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 1.5mg

Notes

Feel free to customize this dish with vegetables like broccoli for added nutrition or experiment with different pasta shapes. If making a baked version, use slightly less cream for a thicker sauce. After mixing, top with mozzarella cheese and bake until golden. Store leftovers in an airtight container; reheat gently with a splash of cream or milk to loosen the sauce. This dish is best served fresh, but can be made ahead by cooking the chicken and preparing the sauce in advance. Cook pasta right before serving for the best texture.