Easy Chicken Alfredo
An easy and creamy Chicken Alfredo recipe perfect for busy weeknight dinners. Enjoy a classic Italian-American dish made with tender chicken, creamy sauce, and your choice of pasta.
Equipment
- 1 Large skillet
- 1 pot for boiling pasta
- 1 mixing spoon
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In a pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, melt the remaining butter and add the minced garlic. Sauté until fragrant, then pour in the heavy cream. Bring to a simmer and add the Parmesan cheese, stirring until melted and smooth.
- Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat evenly. Slice the rested chicken and add it to the skillet, combining everything thoroughly.
- Transfer the chicken Alfredo to serving plates. Garnish with additional Parmesan cheese and a sprinkle of parsley if desired. Serve immediately for the best flavor and texture.
Storage
- Place leftover chicken Alfredo in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.
- Reheat in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Stir frequently until warmed through.
Notes
Pro Tips: Always use freshly grated Parmesan for the best flavor. Cook pasta al dente. Let chicken rest before slicing. Use pasta water to adjust sauce consistency.
Ingredient Substitutions: Use half and half instead of heavy cream for a lighter version.
How to Serve: Great with garlic bread and a side salad.
Storage & Freshness: Best consumed fresh, but can be stored in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare sauce in advance and store separately for quick assembly on busy nights.
Ingredient Substitutions: Use half and half instead of heavy cream for a lighter version.
How to Serve: Great with garlic bread and a side salad.
Storage & Freshness: Best consumed fresh, but can be stored in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare sauce in advance and store separately for quick assembly on busy nights.