Creamy Chicken Alfredo Recipe
This Creamy Chicken Alfredo recipe is quick, delicious, and perfect for any night. The creamy sauce, tender chicken, and al dente pasta make it irresistible. It's a comforting, Italian-American classic that can be customized with different add-ins for a personal touch.
Ingredients
- Pasta:
- 12 oz fettuccine
- Chicken:
- 1 lb boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tsp olive oil
- Alfredo Sauce:
- ½ cup butter
- 3 cloves garlic minced
- 8 oz cream cheese
- 1½ cups heavy cream
- 8 oz grated Parmesan cheese
- Garnish:
- 1 tbsp freshly chopped parsley
Instructions
- Preparing the Chicken:
- Season chicken breasts with salt and pepper.
- Heat 2 tsp olive oil in a large skillet over medium-high heat.
- Cook chicken for 3-5 minutes per side until golden brown and the internal temperature reaches 165°F.
- Remove from the skillet, cover with foil, and let rest for 5 minutes before slicing.
- Making the Alfredo Sauce:
- In the same skillet, melt ½ cup butter.
- Add 3 cloves of minced garlic and cook until fragrant.
- Stir in 8 oz cream cheese and 1½ cups heavy cream.
- Simmer for 3 minutes, then remove from heat and whisk in 8 oz grated Parmesan cheese until smooth.
- Cooking the Pasta & Combining:
- Cook 12 oz fettuccine according to package instructions.
- Drain the pasta and add it to the skillet with Alfredo sauce. Toss to coat.
- Add sliced chicken and mix gently.
- Garnish with 1 tbsp freshly chopped parsley.
Notes
- Use Fresh Parmesan: Pre-shredded cheese may cause the sauce to be grainy.
- Cook Chicken Evenly: Pound fillets to ½-inch thickness before cooking.
- Adjust Sauce Consistency: Reserve 1 cup of pasta water to thin the sauce if needed.
- Make it Lighter: Substitute milk or half-and-half for heavy cream.
- Storage: Keep refrigerated for 3-5 days or freeze for up to 2 months. Reheat on the stove with added milk or water.