Description
Enjoy a comforting bowl of creamy chicken Alfredo with tender fettuccine pasta enveloped in a rich garlic and Parmesan sauce. This dish is perfect for a cozy weeknight dinner, combining succulent chicken and a velvety texture that will satisfy your cravings.
Ingredients
Scale
- 1 pound of fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the fettuccine pasta and stir gently. Cook according to package instructions (10-12 minutes) until al dente.
- Reserve about 1 cup of pasta water, then drain the rest and set the pasta aside. Toss with a little olive oil to prevent sticking.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken pieces, seasoning with salt and pepper. Cook for 5-7 minutes until golden brown and cooked through.
- Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Reduce heat to medium-low and pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes to thicken slightly.
- Gradually add grated Parmesan cheese, stirring continuously until melted and creamy.
- Stir in Italian seasoning and red pepper flakes (if using). Simmer for another minute or two. Adjust thickness with reserved pasta water if needed.
- Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss gently to coat evenly.
- If the sauce is too thick, add more reserved pasta water until the desired consistency is reached.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
Notes
- For added flavor, marinate the chicken in olive oil, lemon juice, and Italian herbs for 30 minutes before cooking.
- Consider adding steamed broccoli or sautéed mushrooms for extra veggies.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of cream or pasta water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes