Classic Chicken Alfredo
Traditional dish · Italian-American
A rich and creamy classic pasta dish featuring tender chicken breast and fettuccine pasta coated in a velvety Alfredo sauce made with butter, heavy cream, and Parmesan cheese.
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Ingredients
- Fettuccine pasta12 oz
- Boneless, skinless chicken breast1 lb
- Unsalted butter1/2 cup
- Heavy cream1 1/2 cups
- Parmesan cheese, grated1 1/2 cups
- Garlic, minced2 cloves
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped2 tbsp
Steps
- 1
Cook fettuccine pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- 2
While pasta cooks, season chicken breasts with salt and pepper. Grill or pan-sear until cooked through and lightly browned. Let rest, then slice into strips.
- 3
In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- 4
Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- 5
Reduce heat to low. Gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy. Do not boil.
- 6
Add cooked fettuccine to the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 7
Stir in chicken strips. Season with salt and pepper to taste.
- 8
Serve immediately, garnished with fresh chopped parsley.
