How to Make Chicken Alfredo
A classic Italian-inspired dish featuring tender chicken, rich Alfredo sauce, and perfectly cooked fettuccine pasta.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 10 oz fettuccine or linguine
- 1 stick unsalted butter
- 2 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese
Instructions
- Slice chicken breasts into thinner cutlets and season with Italian seasoning, garlic powder, salt, and pepper. Cook in olive oil until golden brown and cooked through, about 4-5 minutes per side.
- Boil salted water and cook fettuccine or linguine until al dente, reserving 1/2 cup of pasta water before draining.
- Melt butter in the same skillet, add garlic, and sauté for 1 minute. Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer until slightly thickened, about 3-4 minutes.
- Remove skillet from heat and stir in Parmesan cheese until melted and smooth. Add reserved pasta water if sauce is too thick.
- Slice cooked chicken into strips. Toss pasta in Alfredo sauce, top with chicken, and garnish with parsley if desired. Serve hot.
Notes
For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and butter.