Chicken Alfredo
Chicken Alfredo is a creamy, comforting pasta dish made with tender chicken, rich homemade Alfredo sauce, and fettuccine noodles. It’s a classic Italian-American favorite that comes together in under 40 minutes for a restaurant-quality meal at home.
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts (or thighs), sliced into strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning optional
- ½ cup unsalted butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Cook pasta: In a large pot of salted boiling water, cook fettuccine according to package directions. Drain and set aside.
- Cook chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and no longer pink inside, about 6–8 minutes. Remove and set aside.
- Make Alfredo sauce: In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant. Pour in heavy cream and simmer gently for 3–4 minutes.
- Add cheese: Reduce heat to low and stir in Parmesan cheese until melted and creamy.
- Combine: Add cooked pasta and chicken back into the skillet. Toss until well coated in the sauce.
- Serve: Garnish with parsley and extra Parmesan. Serve immediately.
Notes
- Protein swap: Use shrimp, salmon, or even grilled vegetables instead of chicken.
- Cheese tip: Always use freshly grated Parmesan for the best melt and flavor.
- Make ahead: You can cook the chicken in advance and store it in the fridge for up to 2 days.
- Storage: Leftovers keep in the fridge for 2–3 days. Reheat gently with a splash of cream or milk to restore creaminess.