The Best Chicken Alfredo Recipe
The best part of making Chicken Alfredo at home is that you can make it exactly the way you love it. By adding and removing ingredients according to your taste. Do you like it extra saucy? Go for it. Do you want to add a pinch of garlic for a little kick? You can. This my chicken alfredo recipe even takes that up a notch, because it’s crafted in a way that gives you the flexibility to swap and replace ingredients easily without greatly altering the taste, aroma and flavor of the outcome.
When making this chicken alfredo, the aroma will fill your kitchen and even the entire house, enough to make you want to grab a fork before the pasta even before the pasta is ready. That is how good this chicken alfredo recipe is.
There’s no point trying to explain to you how good this chicken alfredo can be or how easy this recipe can be, when you can actually experience it yourself with the help of the easy-to-follow recipe below.
The Best Chicken Alfredo Recipe
Equipment
- large pot for boiling pasta
- Large skillet Or you use sauté pan
- Saute pan Or you use large skillet
- Knife
- Cutting board
- wooden spoon Or you use Spatula
- Spatula Or you use wooden spoon
- Measuring cups
Ingredients
- 8 oz 225g fettuccine pasta
- 2 skinless chicken breasts boneless and thinly sliced
- Salt to taste
- Black pepper to taste
- 2 tbs olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese Grated. Plus extra for serving
- 2 tbs unsalted butter
- Fresh parsley chopped for garnish (optional)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the fettuccine pasta to the boiling water and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and set aside.
Season and Sauté the Chicken:
- Season the thinly sliced chicken breasts with salt and black pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
- Add the seasoned chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through.
- Once cooked, transfer the chicken to a plate and set aside.
Prepare the Alfredo Sauce:
- In the same skillet used to cook the chicken, add the remaining tablespoon of olive oil.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Reduce the heat to medium-low and pour in the heavy cream, stirring to combine.
- Add the grated Parmesan cheese to the skillet, stirring constantly until the cheese has melted and the sauce has thickened.
- Stir in the unsalted butter until melted and the sauce is smooth and creamy.
Combine and Serve:
- Return the cooked chicken to the skillet, tossing it in the Alfredo sauce to coat evenly.
- Add the cooked fettuccine pasta to the skillet, tossing gently with tongs to combine and coat the pasta in the sauce.
- Cook for an additional 2-3 minutes until the pasta is heated through and well coated in the sauce.
Garnish and Enjoy:
- Serve the Chicken Alfredo hot, garnished with chopped fresh parsley and extra grated Parmesan cheese, if desired.
- Enjoy the creamy richness and comforting flavors of this classic Italian-American dish with your loved ones!
Store for Later:
- Store any leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
