Chicken Alfredo
Tender slices of seasoned chicken breast are pan-seared to golden perfection and tossed in a rich, velvety Alfredo sauce made with fresh garlic, real Parmesan, and heavy cream. Served over perfectly cooked fettuccine, this comforting classic is the ultimate blend of flavor and indulgence—simple, satisfying, and irresistibly creamy. Garnished with a sprinkle of parsley for a fresh finish.
Ingredients
- 2 boneless, skinless chicken breasts (thinly sliced)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Fresh parsley (optional, for garnish)
Instructions
- Cook the pasta
Bring salted water to a boil. Cook fettuccine according to package instructions. Drain and set aside.
2. Cook the chicken
Season sliced chicken with salt and pepper. In a large skillet over medium heat, heat olive oil. Add chicken and cook until golden and cooked through (about 5–6 minutes). Remove and set aside.
3. Make the Alfredo sauce
In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and simmer for 2–3 minutes. Stir in Parmesan cheese. Simmer until the sauce thickens slightly (another 2–3 minutes).
4. Combine
Return chicken to the skillet. Add cooked pasta and toss everything together until coated in sauce.
5. Serve
Plate and top with extra Parmesan and chopped parsley if desired.