This Chicken Alfredo is the epitome of comfort food. The rich, creamy sauce perfectly coats the tender fettuccine pasta, while the succulent slices of chicken add a savory depth to the dish. Finished off with a sprinkle of fresh parsley, it’s a meal that feels indulgent but comes together easily for any night of the week.
- Ingredients:
- 2 chicken breasts, boneless and skinless
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for about 6-7 minutes per side or until fully cooked. Remove from the skillet and set aside to rest.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese and continue to simmer for 2-3 minutes until the sauce thickens slightly.
- Slice the cooked chicken into thin strips and return it to the skillet. Add the cooked pasta and toss to coat in the creamy sauce.
- Garnish with chopped parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings
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