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Chicken Alfredo

Chicken Alfredo

Creamy fettuccine tossed with tender sautéed chicken in a rich homemade Alfredo sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 Servings

Equipment

Ingredients
  

For the Chicken

  • 1 lb boneless skinless chicken breast, sliced into strips 450 g
  • 1 tbsp olive oil 15 ml
  • ½ tsp salt 3 g
  • ¼ tsp black pepper 1 g
  • ¼ tsp garlic powder 1 g

For the Pasta

  • 12 oz fettuccine (or linguine) 340 g

For the Alfredo Sauce

  • 4 tbsp unsalted butter 56 g
  • 4 cloves garlic minced (12 g)
  • 1 ½ cups heavy cream 360 ml
  • 1 cup freshly grated Parmesan cheese 100 g
  • ½ tsp salt 3 g
  • ¼ tsp black pepper 1 g
  • 2 tbsp chopped parsley 6 g, optional

Instructions
 

  • Cook the fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
  • Heat olive oil in a large skillet. Season chicken with salt, pepper and garlic powder. Cook until golden and cooked through, then remove to a plate.
  • In the same skillet, melt the butter. Add garlic and sauté until fragrant.
  • Pour in the heavy cream and simmer gently until it thickens slightly.
  • Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
  • Add the cooked chicken and drained pasta to the skillet, tossing to coat. If needed, add a splash of pasta water to loosen the sauce.
  • Sprinkle with parsley and serve warm.

Notes

  • Make it lighter: Use half and half instead of heavy cream, but simmer longer to thicken.
  • Make it richer: Add an extra ¼ cup Parmesan for a thicker sauce.
  • Add vegetables: Broccoli, peas or spinach can be mixed in during the final toss.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of milk or cream to restore the sauce.
Keyword chicken
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