Homemade Chicken Alfredo
A comforting Italian-American dish featuring creamy Alfredo sauce, tender chicken, and fettuccine pasta, perfect for cozy nights or entertaining guests.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta Cook according to package instructions
- 2 breasts chicken, cooked and sliced Use pre-cooked or leftover chicken for convenience
Alfredo Sauce
- 1 cup heavy cream Full-fat cream for best results
- 1/2 cup grated Parmesan cheese Freshly grated is preferred for flavor
- 2 tablespoons butter Unsalted butter recommended
- 2 cloves garlic, minced Adjust quantity for garlic lovers
- to taste Salt Season to preference, keeping Parmesan's saltiness in mind
- to taste Pepper Freshly cracked pepper adds great flavor
Garnish
- to taste Fresh parsley, chopped For garnish, adds freshness and color
Instructions
Cooking the Pasta
- Cook fettuccine pasta according to package instructions, stirring occasionally to prevent sticking. Drain and set aside.
Making the Alfredo Sauce
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for about a minute, ensuring it doesn't brown.
- Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
- Gradually incorporate grated Parmesan cheese, stirring continuously until melted and the sauce thickens. Season with salt and pepper.
Combining Ingredients
- Add cooked fettuccine and sliced chicken to the skillet. Toss gently in the Alfredo sauce until fully coated and heated through.
Serving
- Scoop the creamy chicken Alfredo onto warm plates. Garnish with freshly chopped parsley.
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Notes
Serve with garlic bread or a salad for a complete meal. For extra flavor, consider adding red pepper flakes or extra Parmesan on top. Leftover Alfredo can be stored in airtight containers and reheated with a splash of cream for creaminess.