Creamy Chicken Alfredo

• 8 oz fettuccine pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook fettuccine according to package instructions until al dente; drain and set aside.
2. 2 Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown and reaches an internal temperature of 165°F, about 6-8 minutes. Set aside.
3. 3 In the same skillet, sauté minced garlic until fragrant, about 1 minute.
4. 4 Pour in heavy cream, stirring continuously. Bring to a gentle simmer and stir in Parmesan cheese until melted and sauce is smooth.
5. 5 Add cooked chicken and pasta to the sauce. Toss to coat.
6. 6 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, sauté mushrooms with the garlic.
• Reserve a bit of pasta water to loosen the sauce if needed.
• Substitute chicken with shrimp for a seafood twist.
• Use freshly grated Parmesan for the best flavor.
• Add a pinch of red pepper flakes for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to revive the sauce's creaminess.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm, crusty bread.
• Add some roasted vegetables on the side.
• A glass of Chardonnay complements this dish perfectly.

FAQ