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Chicken Alfredo

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A comforting Chicken Alfredo pasta dish featuring creamy sauce and tender chicken, perfect for weeknight dinners and special occasions.

Ingredients

  • 8 ounces fettuccine (or your pasta of choice)
  • 2 boneless, skinless chicken breasts (about 1 lb), sliced
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Instructions

  1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
  2. Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced chicken and season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  3. Make the Alfredo Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Carefully pour in the heavy cream, stirring, and bring it to a gentle simmer.
  4. Add Cheese: Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
  5. Combine Everything: Add the cooked pasta and chicken to the Alfredo sauce, tossing gently to coat. Adjust seasoning with additional salt and pepper, if needed.
  6. Serve: Garnish with chopped parsley if desired, and enjoy your Chicken Alfredo warm.

Notes

Use freshly grated Parmesan for the best texture and flavor. Watch the heat to prevent cream from scorching.

Find it online: https://www.chickenpalette.com/halloween-movie-night/