Chicken Alfredo Pasta
A classic Italian dish featuring tender chicken, rich heavy cream sauce, and perfectly cooked fettuccine pasta.
Ingredients
- 3-4 boneless, skinless chicken breasts chicken breasts about 1 lb
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves fresh garlic minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Italian seasoning optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Drain and set aside.
- Sauté the Chicken: In a large skillet over medium heat, melt butter. Season chicken with salt and pepper and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest before slicing.
- Prepare Sauce: In the same skillet, add minced garlic and sauté until fragrant. Pour in heavy cream, stirring well, then whisk in Parmesan cheese until melted and smooth.
- Combine: Slice the chicken and return it to the skillet with the sauce along with the cooked fettuccine. Toss gently until evenly coated.
- Serve: Adjust seasoning if needed, sprinkle with Italian seasoning (if using), and serve hot with extra Parmesan on top.
Notes
For an enhanced flavor, use freshly grated Parmesan cheese instead of pre-shredded.