Chicken Alfredo
Chicken Alfredo
Ingredients
For the Alfredo Sauce
- 2 tablespoons butter
- 3 garlic, minced cloves
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 12 ounces fettuccine
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Cut the chicken breasts into 1-inch cubes. In a medium bowl, season the chicken cubes with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook until it is golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 7 min
- 3
While the chicken is cooking, bring a large pot of salted water to a rolling boil for the fettuccine.
⏱️ 5 min
- 4
To the same pan used for the chicken, reduce the heat to medium. Add 2 tablespoons of butter and melt it. Add the 3 minced cloves of garlic and sauté for about 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in 2 cups of heavy cream. Bring the cream to a gentle simmer, then stir in 1 cup of grated Parmesan cheese. Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min
- 6
Stir the sauce continuously for 3-5 minutes until it thickens to your desired consistency. Be careful not to let it boil vigorously.
⏱️ 5 min
- 7
Return the cooked chicken to the thickened Alfredo sauce and stir to combine.
⏱️ 1 min
- 8
Add the 12 ounces of fettuccine to the boiling water and cook according to package instructions until al dente.
⏱️ 10 min
- 9
Drain the cooked fettuccine and add it directly to the pan with the Alfredo sauce and chicken. Mix the pasta thoroughly with the sauce until everything is well combined and coated.
⏱️ 2 min
- 10
Serve immediately, garnished with fresh chopped parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Alfredo
For the Alfredo Sauce
- 2 tablespoons butter
- 3 garlic, minced cloves
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 12 ounces fettuccine
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Cut the chicken breasts into 1-inch cubes. In a medium bowl, season the chicken cubes with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook until it is golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 7 min - 3
While the chicken is cooking, bring a large pot of salted water to a rolling boil for the fettuccine.
⏱️ 5 min - 4
To the same pan used for the chicken, reduce the heat to medium. Add 2 tablespoons of butter and melt it. Add the 3 minced cloves of garlic and sauté for about 1 minute until fragrant.
⏱️ 2 min - 5
Pour in 2 cups of heavy cream. Bring the cream to a gentle simmer, then stir in 1 cup of grated Parmesan cheese. Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min - 6
Stir the sauce continuously for 3-5 minutes until it thickens to your desired consistency. Be careful not to let it boil vigorously.
⏱️ 5 min - 7
Return the cooked chicken to the thickened Alfredo sauce and stir to combine.
⏱️ 1 min - 8
Add the 12 ounces of fettuccine to the boiling water and cook according to package instructions until al dente.
⏱️ 10 min - 9
Drain the cooked fettuccine and add it directly to the pan with the Alfredo sauce and chicken. Mix the pasta thoroughly with the sauce until everything is well combined and coated.
⏱️ 2 min - 10
Serve immediately, garnished with fresh chopped parsley, if desired.