Creamy Chicken Fettuccine Alfredo
🍽 Servings: 2–3
⏱ Ready in: 30 minutes
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
½ teaspoon garlic powder (optional)
½ teaspoon Italian seasoning (optional)
For the Pasta & Sauce:
8 oz (225g) fettuccine pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon chopped parsley or basil (for garnish)
Instructions:
1. Cook the chicken:
Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat.
Sear chicken for 5–6 minutes per side until golden and cooked through.
Let rest for a few minutes, then slice thinly.
2. Cook the pasta:
Bring a large pot of salted water to a boil.
Cook fettuccine according to package directions until al dente.
Drain and set aside, reserving ¼ cup of pasta water.
3. Make the Alfredo sauce:
In a large pan, melt butter over medium heat.
Add minced garlic and sauté until fragrant (about 1 minute).
Pour in heavy cream, stirring constantly.
Simmer gently for 3–4 minutes, then add Parmesan cheese.
Stir until the cheese is melted and the sauce is smooth and creamy.
Season with salt and black pepper.
4. Combine:
Add cooked fettuccine to the sauce, tossing to coat. Add a splash of pasta water if needed for extra silkiness.
Top with sliced grilled chicken.
5. Serve:
Plate in shallow white bowls.
Garnish with chopped herbs and a bit more grated Parmesan.
Rest a fork casually in the bowl — restaurant-style!
📝 Tips:
Want extra richness? Stir in a spoonful of cream cheese or a bit of butter just before serving.
For added flavor: squeeze a touch of lemon juice over the chicken before slicing.
Let me know if you want a mushroom or shrimp twist on this classic Alfredo!