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Classic Chicken Alfredo

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A comforting and delicious Chicken Alfredo recipe with a creamy sauce and perfectly cooked pasta, perfect for busy weeknights.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 8 ounces fettuccine or your favorite pasta

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.
  3. In the same skillet, reduce the heat to medium. Melt the butter, then add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer, stirring constantly.
  4. Gradually whisk in the Parmesan cheese until melted and fully incorporated. Add Italian seasoning, along with salt and pepper to taste. Allow the sauce to simmer for a few minutes until it thickens slightly.
  5. Add the cooked pasta and sautéed chicken into the sauce, tossing to coat everything evenly. If the sauce is too thick, add a splash of pasta water to reach desired consistency.
  6. Serve the Chicken Alfredo immediately, garnished with extra Parmesan cheese and chopped parsley, if desired.

Notes

Use freshly grated Parmesan cheese for the best flavor. Adjust the consistency of the sauce if needed, and consider adding vegetables or different proteins to customize.

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