CHICKEN FETTUCCINE ALFREDO
This Chicken Fettuccine Alfredo is creamy, rich, and packed with flavour. Tender chicken and fettuccine noodles are tossed in a homemade garlic Parmesan sauce. It’s an easy, comforting meal that’s perfect for weeknights or special dinners.
Ingredients
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts (sliced)
- Salt and pepper to taste
- 3 tablespoons butter
- 3 garlic cloves minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley optional
Instructions
Cook the Pasta:
- Cook fettuccine according to package instructions. Drain and set aside.
Cook the Chicken:
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
Make the Alfredo Sauce:
- In the same skillet, melt butter. Add garlic and sauté for 1 minute. Stir in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan and black pepper. Cook until smooth.
Combine Everything:
- Add cooked pasta and chicken to the sauce. Toss to coat evenly. Cook 2–3 minutes until heated through.
Garnish and Serve:
- Sprinkle with chopped parsley if desired. Serve hot.
Notes
- Creamy Tip: Use freshly grated Parmesan for the smoothest sauce.
- Protein Swap: Try shrimp or grilled tofu instead of chicken.
- Make-Ahead: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.