Chicken Alfredo

Creamy, indulgent, and comforting, Chicken Alfredo is a classic dish that never fails to satisfy. This recipe brings together tender pieces of chicken with a rich, velvety Alfredo sauce served over perfectly cooked pasta. Whether you’re making it for a cozy family dinner or a special occasion, this dish always feels like a celebration in itself.

Recipe Origin

Alfredo sauce originated in Italy, but the dish as we know it today has evolved significantly. Originally, it was just pasta tossed with butter and Parmesan cheese. Over time, American chefs adapted the recipe, adding cream and various ingredients like garlic, chicken, and vegetables to make it more robust. This version of Chicken Alfredo is a tribute to that evolution, combining traditional Italian flavors with a modern twist.

Option 2

Chicken Alfredo

Recipe Introduction: Chicken Alfredo is a creamy, flavorful dish that combines tender chicken breast, silky smooth Alfredo sauce, and perfectly cooked fettuccine. This rich and indulgent pasta recipe is perfect for family dinners, special occasions, or whenever you’re craving comfort food.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4 People

Calories 780 kcal

Equipment

Large pot
Skillet
Wooden spoon
Whisk
Knife
Cutting board
– Strainer
– Measuring cups and spoons

Ingredients

Main ingredients:

– 2 boneless skinless chicken breasts
– 12 oz 340g fettuccine pasta
– 1 ½ cups heavy cream
– 1 cup grated Parmesan cheese
– 3 tbsp butter
– 2 garlic cloves minced

Secondary Ingredients:

– Salt and pepper to taste
– Fresh parsley for garnish optional
– Olive oil for cooking chicken

Instructions

Cook the Chicken:** Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Set aside to rest, then slice into strips.
Cook the Pasta:** Boil a large pot of salted water and cook the fettuccine according to package instructions. Drain and set aside.
Make the Alfredo Sauce:** In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer, whisking continuously.
Add Cheese:** Gradually stir in the Parmesan cheese, whisking until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine the Pasta and Sauce:** Add the cooked pasta to the sauce, tossing to coat evenly. Gently fold in the sliced chicken.
Serve: Garnish with fresh parsley if desired, and serve hot.