Here’s a creamy and indulgent Chicken Alfredo recipe that’s easy to make and absolutely delicious. This classic Italian-American dish combines tender chicken with a rich, cheesy Alfredo sauce served over fettuccine pasta. Perfect for a comforting meal!
Ingredients (Serves 4)
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb/450g)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional, for extra flavor)
For the Alfredo Sauce:
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- 3 cloves garlic (minced)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional, for depth of flavor)
For the Pasta:
- 12 oz (340g) fettuccine (or your preferred pasta)
- Salt (for pasta water)
- Optional: Chopped fresh parsley for garnish
Instructions
1. Cook the Chicken
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into strips or bite-sized pieces. Set aside.
2. Cook the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente (firm to the bite), following the package instructions. Reserve about 1/2 cup of pasta water before draining.
3. Make the Alfredo Sauce
- In the same skillet used for the chicken (or a clean one), melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally.
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until melted and smooth.
- Season the sauce with salt, pepper, and nutmeg (if using). If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Combine Everything
- Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta evenly.
- Add the sliced chicken to the pasta and gently mix to combine.
- Cook for 1-2 minutes, allowing the flavors to meld together.
5. Serve
- Divide the Chicken Alfredo among serving plates.
- Garnish with extra Parmesan cheese, black pepper, and chopped parsley if desired.
- Serve immediately and enjoy!
Tips
- For extra flavor, you can add sautéed mushrooms, spinach, or sun-dried tomatoes to the dish.
- Use freshly grated Parmesan cheese for the best texture and flavor—pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
- If you prefer a lighter version, you can substitute half-and-half or whole milk for the heavy cream, but the sauce will be less rich.
Enjoy your creamy, dreamy Chicken Alfredo! 🍝✨
