Homemade Chicken Alfredo
A creamy and rich dish featuring tender chicken and fettuccine pasta, perfect for family dinners and impressing guests.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta
- 2 pieces chicken breasts, cooked and sliced
Cream Sauce
- 1 cup heavy cream For a rich and creamy sauce.
- 1/2 cup grated Parmesan cheese Freshly grated for optimal melting.
- 2 tablespoons butter Used for sautéing garlic.
- 2 cloves garlic, minced
- Salt and pepper to taste Adjust to personal preference.
- Fresh parsley, chopped For garnish.
Instructions
Cooking the Pasta
- Boil a large pot of salted water, then add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving some pasta water for the sauce.
Sautéing Garlic
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant, making sure not to let it burn.
Preparing the Cream Sauce
- Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to prevent sticking. Allow the cream to heat through for a few minutes until it starts to thicken slightly.
Adding Cheese
- Gradually add the grated Parmesan cheese, stirring constantly with a whisk or wooden spoon until the cheese melts completely and the sauce is smooth. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
Combining Chicken and Pasta
- Add the cooked fettuccine and sliced chicken to the skillet. Toss gently until everything is evenly coated with the creamy sauce. Season with salt and pepper to taste.
Garnishing and Serving
- Remove the skillet from heat and serve the Chicken Alfredo on plates. Garnish with freshly chopped parsley for added color and flavor.
Notes
For a healthy twist, consider adding vegetables like broccoli or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently on the stove.