Why This Chicken Alfredo Is Always Requested
This chicken Alfredo combines juicy chicken, creamy parmesan sauce, and tender pasta for a rich homemade dinner the whole family constantly requests.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
- Knife
- Cutting board
- Measuring Cups
Ingredients
Pasta
- 12 ounces fettuccine pasta cook until al dente
- 1 tablespoon salt for pasta water
Chicken
- 1.5 pounds boneless chicken breasts sliced evenly
- 1 tablespoon olive oil for cooking
- 1 teaspoon Italian seasoning savory flavor
- 0.5 teaspoon black pepper freshly ground
Alfredo Sauce
- 3 cloves garlic minced
- 1.5 cups heavy cream for creamy texture
- 1 cup parmesan cheese freshly grated
- 2 tablespoons butter rich flavor
- 0.5 cup chicken broth smooth consistency
Instructions
- Cook fettuccine in salted water until slightly firm. Drain well and reserve a little pasta water.
- Season chicken with Italian seasoning and black pepper until coated evenly.
- Heat olive oil in a large skillet over medium heat. Cook chicken until golden outside and juicy inside.
- Add butter and garlic to the skillet. Stir briefly until fragrant and glossy.
- Pour in heavy cream and chicken broth. Stir in parmesan until the sauce looks smooth and creamy.
- Toss pasta gently into the sauce until evenly coated. Serve warm with extra parmesan if desired.
Notes
Cook pasta slightly longer for softer texture or keep al dente for firmer bites. Freeze cooked chicken separately from sauce for easier reheating later. Toss pasta gently to prevent breaking noodles. Customize flavors with broccoli, spinach, mushrooms, or extra garlic. Store leftovers refrigerated for up to four days and reheat slowly with additional cream for smooth texture.