Chicken Alfredo
Chicken Alfredo is a creamy pasta dish featuring tender slices of sautéed chicken breast tossed with al dente fettuccine in a rich Parmesan–cream sauce. Garlic-sautéed in butter and finished with heavy cream and freshly grated Parmesan, the sauce clings to every strand for indulgent, comforting flavor. A scatter of parsley and a crack of black pepper brighten the dish.
| Quantity | Unit | Name | |
|---|---|---|---|
| 2 | clove |
Garlic
|
|
| 300 | g |
Chicken
Use boneless, skinless chicken breast.
|
|
| 240 | ml |
Heavy Cream
|
|
| 100 | g |
Parmesan Cheese
Pre-grated is fine, but check for anti-caking agents on the label.
|
|
| 60 | g |
Unsalted Butter
|
|
| 400 | g |
Fettuccine
|
|
| 2 | tbsp |
Parsley
|
|
| 0 | to taste |
Black Pepper
|
|
| 0 | to taste |
Salt
|
|
| 1 | tbsp |
Olive Oil
|
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1 Prep ingredients.10m
Bring a large pot of salted water to a boil. Thinly slice 300 g chicken breasts. Mince 2 clove garlic. Grate 100 g Parmesan.
-
2 Cook pasta.8m
Add 400 g fettuccine to boiling water and cook until al dente (about 1 minute less than package instructions). Reserve ½ cup pasta cooking water, then drain.
-
3 Sauté chicken5m
In a large skillet, heat 1 tbsp olive oil over medium-high. Add 300 g chicken slices, season lightly with salt and pepper, and cook until golden and cooked through (4–5 minutes). Transfer chicken to a plate and keep warm.
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4 Make Alfredo sauce5m
In the same skillet, reduce heat to medium, add 60 g butter, and melt. Sauté 2 clove garlic until fragrant (30 seconds), then pour in 240 ml heavy cream. Simmer for 2–3 minutes, stirring, until slightly thickened. Off the heat, stir in 100 g grated Parmesan until melted and smooth. If needed, thin with reserved pasta water, a tablespoon at a time, to reach a silky consistency.
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5 Combine and serve2m
Return chicken to the skillet and add drained fettuccine. Toss thoroughly so pasta and chicken are coated in sauce. Plate immediately, garnish with parsley and extra Parmesan, and finish with cracked black pepper.
Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent smooth melting-use fresh Parmigiano-Reggiano for a silky, authentic sauce. Avoid overheating the cream: Simmer gently-boiling can cause the cream to separate and the sauce to break. Cook pasta just shy of al dente: It will finish cooking in the sauce, absorbing more flavor without getting mushy. Cut chicken evenly: Thin, uniform slices cook faster and more evenly, preventing dryness. Reserve pasta water: This starchy liquid can rescue a sauce that’s too thick or help it cling better to the fettuccine. Garnish with intention: Fresh parsley adds brightness and balance to the richness-don’t skip it!