Justalittlebite Chicken Alfredo
A creamy chicken Alfredo dish featuring fettuccine pasta, seared chicken, and a rich garlic-Parmesan sauce. Ideal for family meals or hosting friends, this recipe merges delicious flavors with a straightforward preparation method.
Equipment
- Large Skillet
- Saucepan
- Whisk
- Pasta strainer
- Chef’s knife
- Cutting board
Ingredients
- 2 boneless skinless chicken breasts
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian herbs.
- Sauté chicken in a skillet over medium heat until golden and fully cooked. Remove and slice.
- Boil fettuccine in salted water until al dente. Drain and set aside.
- Melt butter in a skillet, add minced garlic, and sauté until fragrant.
- Slowly add heavy cream, whisking continuously to create a smooth base.
- Gradually incorporate Parmesan cheese while stirring to form a creamy sauce.
- Add the cooked fettuccine and sliced chicken, tossing to coat evenly.
- Adjust the sauce consistency with pasta water if needed.
- Serve hot, garnished with parsley and additional Parmesan.
Notes
- The recipe is customizable with additions like broccoli, mushrooms, or spinach.
- For a lighter version, substitute half-and-half for heavy cream or use low-fat Parmesan cheese.
- Leftovers should be stored in an airtight container and reheated gently with a splash of milk or cream.