Garlic Butter Chicken Alfredo
A creamy and savory Garlic Butter Chicken Alfredo that's perfect for family dinners.
Equipment
- 1 Large skillet
- 1 Large pot for pasta
- 1 Tongs
Ingredients
Main Ingredients
- 1 pound chicken breasts boneless and skinless
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 12 ounces fettuccine pasta
- Fresh parsley chopped (optional)
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder.
- Cook the chicken in the skillet until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring continuously.
- Reduce heat to low and simmer the sauce for about 5 minutes, allowing it to thicken.
- Stir in the Parmesan cheese until melted and smooth.
- Cook the fettuccine according to package instructions in a large pot of salted boiling water. Drain and set aside.
- Add the cooked pasta and chicken to the skillet with the Alfredo sauce. Toss everything together until well combined.
Serving
- Serve hot, garnished with fresh parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
Notes
Pro Tips: Use freshly grated Parmesan for best results. If sauce is too thick, add pasta water. Ingredient Substitutions: Substitute chicken with shrimp or tofu for a different protein. How to Serve: Pair with a simple green salad or garlic bread. Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Make-Ahead Tips: Cook chicken ahead and store separately, combine with sauce when ready to serve.