Chicken Fettuccini Alfredo

Easy Chicken Fettuccine Alfredo

Serves: 4
Time: 25–30 minutes

 

Ingredients:

• 12 oz fettuccine pasta

• 2 chicken breasts (about 1 lb), sliced thin

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• 1 cup heavy cream (or half-and-half for lighter version)

• ¾ cup grated Parmesan cheese

• 2 tbsp butter (for sauce)

• Salt and pepper to taste

• Optional: chopped parsley or basil for garnish

 

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.

2. Cook the chicken:
   While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
   Cook 4–5 minutes per side, until golden and cooked through. Remove from pan and set aside.

3. Make the Alfredo sauce:
   In the same pan, melt 2 tbsp butter. Add garlic and sauté 30 seconds until fragrant.
   Pour in heavy cream and bring to a gentle simmer. Lower heat and whisk in Parmesan until the sauce thickens slightly (about 2–3 minutes).

4. Combine:
   Slice the cooked chicken and add it (and the drained pasta) to the skillet. Toss everything in the sauce until well coated.

5. Serve:
   Top with extra Parmesan and a sprinkle of parsley. Serve immediately!