Easy Dinner Chicken Alfredo
A quick and comforting meal combining tender chicken, creamy sauce, and fettuccine, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts Select quality chicken for a tender texture.
- 12 ounces fettuccine Can substitute with other pasta types.
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced Should not be browned.
- 2 cups heavy cream Essential for richer sauce.
- 1 cup freshly grated Parmesan cheese Use fresh for the best flavor.
- 4 ounces cream cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley For garnish.
- 1/4 cup reserved pasta water To adjust sauce consistency.
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil.
- Cook the fettuccine until al dente, reserve 1/4 cup of pasta water, and drain the rest.
- Pat the chicken breasts dry with paper towels and season with salt, pepper, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium-high heat and cook chicken for 5 to 6 minutes on each side until golden.
- Transfer the chicken to a cutting board to rest.
- In the same skillet, reduce heat to medium, melt butter, and stir in minced garlic for about 30 seconds.
- Add heavy cream and cream cheese, whisking until smooth.
- Gradually add Parmesan cheese, stirring constantly for a creamy consistency.
- If desired, adjust the sauce thickness by adding reserved pasta water.
- Add the cooked fettuccine to the skillet and toss until fully coated.
- Slice the rested chicken and serve it over the pasta, garnished with parsley.
Notes
Store leftovers in the fridge for up to 3 days or freeze for 2 months. Reheat gently with a splash of cream to restore texture. For variations, substitute chicken with mushrooms or seafood and add vegetables as desired.