Homemade Fettuccine Chicken Alfredo
A quick and delicious recipe for creamy fettuccine chicken alfredo that is perfect for busy weeknights and tastes like restaurant-quality Italian cuisine.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta
- 2 pieces chicken breasts, sliced
- 2 tablespoons olive oil
Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese Use freshly grated for best flavor.
- 2 cloves garlic, minced
- to taste Salt
- to taste Pepper
Garnish
- Chopped parsley For garnish
Instructions
Cooking the Pasta
- Cook fettuccine pasta according to package instructions. Drain and set aside.
Cooking the Chicken
- In a skillet, heat olive oil over medium heat. Add sliced chicken breasts and cook until browned and cooked through; season with salt and pepper. Remove chicken and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sauté until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and creamy.
Combining Ingredients
- Add the cooked fettuccine and chicken to the sauce, tossing to coat.
- Garnish with chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or a bit of water to loosen the sauce and prevent it from drying out. Don’t overcook the pasta; it should be al dente. Feel free to add vegetables like broccoli or spinach for extra nutrition.