Creamy Chicken Alfredo Pasta
A classic comfort food dish featuring tender chicken, rich homemade Alfredo sauce, and perfectly cooked fettuccine.
Equipment
- large pot
- large skillet
- colander
Ingredients
Pasta
- 8 ounces fettuccine pasta Classic choice for Alfredo sauce.
Chicken
- 2 pieces boneless, skinless chicken breasts Sliced for even cooking.
- 2 tablespoons olive oil For sautéing the chicken.
- 3 cloves garlic Minced for flavor.
- 1 cup heavy cream Essential for creamy texture.
- 1 cup grated Parmesan cheese Adds rich flavor.
- 1/2 teaspoon Italian seasoning For added herb flavor.
- salt and pepper To taste.
- chopped fresh parsley For garnish.
Instructions
- Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the sliced chicken breasts with salt and pepper, then add to the skillet. Cook for about 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and Italian seasoning until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked fettuccine and sautéed chicken back into the skillet with the Alfredo sauce. Toss gently to coat evenly.
- Serve hot, garnished with chopped fresh parsley.
Notes
This dish can be customized with vegetables or alternative proteins for added flavor and nutrition.