Description
A silky, comforting plate of chicken Alfredo that comes together in under 30 minutes with chicken, fettuccine, and a buttery cream sauce.
Ingredients
- Fettuccine pasta (to cook to al dente)
- Diced chicken breast (bite-sized pieces)
- Heavy cream (for the sauce)
- Butter (generous amount)
- Minced garlic (for aroma)
- Grated Parmesan cheese (freshly grated)
- Salt (to taste)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve a cup of pasta water, then drain.
- In a large skillet, melt butter over medium heat. Sauté minced garlic until fragrant, about 30–45 seconds.
- Add diced chicken and cook until no longer pink, about 5–7 minutes, ensuring an internal temperature of 165°F (74°C).
- Pour in heavy cream and bring to a gentle simmer, cooking for 2–3 minutes.
- Off the heat, stir in grated Parmesan until melted and smooth. Season with salt, and adjust thickness with reserved pasta water if needed.
- Add cooked pasta to the skillet and toss until well coated. Serve immediately while hot.
Notes
You can swap fettuccine for linguine or tagliatelle. For a lighter sauce, use half-and-half but expect a thinner consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian