Chicken Fettuccine Alfredo Recipe
Chicken Fettuccine Alfredo is a creamy, savory pasta made with chicken, Parmesan cheese, butter, cream, and fettuccine noodles.
Ingredients
- 12 oz fettuccine pasta
- 2 boneless chicken breasts, sliced thin
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and fully cooked. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until sauce thickens.
- Add cooked pasta and chicken back into the skillet. Toss to coat evenly.
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- Use freshly grated Parmesan for the best flavour.
- Don’t overcook chicken; it should remain tender and juicy.
- Fettuccine is traditional, but you can substitute linguine or penne.
- For lighter sauce, use half-and-half instead of heavy cream.
- Serve immediately for the creamiest texture.