🍝 Chicken Fettuccine Alfredo
A rich, creamy pasta dish with tender chicken and a classic Parmesan cream sauce — restaurant-style comfort food at home.
🛒 Ingredients (Serves 4)
For the pasta & chicken:
- 12 oz (340g) fettuccine pasta
- 2 chicken breasts, sliced into strips or cubes
- 1–2 tbsp olive oil
- Salt & pepper to taste
- ½ tsp garlic powder (optional)
For the Alfredo sauce:
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt & black pepper to taste
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Cook Pasta
- Boil fettuccine according to package instructions.
- Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Cook Chicken
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
3️⃣ Make Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté 30 seconds until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese gradually, stirring until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg.
- Thin with reserved pasta water if needed.
4️⃣ Combine
- Add cooked pasta and chicken to the sauce.
- Toss until evenly coated.
- Garnish with chopped parsley and extra Parmesan.
🍽 Serving
- Serve immediately with garlic bread or a side salad.
- Optional: Sprinkle with red pepper flakes for a hint of heat.
🔥 Tips & Variations
- Creamier sauce: Add an extra ¼ cup heavy cream.
- Vegetable addition: Add sautéed mushrooms, spinach, or broccoli.
- Chicken alternatives: Shrimp or Italian sausage work great instead of chicken.
- Make-ahead: Sauce can be prepared ahead; reheat gently while tossing with pasta.
If you want, I can provide a one-pan chicken fettuccine Alfredo version that reduces cleanup and cooks chicken, pasta, and sauce together.
Do you want me to do that?
