Description
A classic creamy chicken alfredo with tender pasta, a rich Alfredo sauce, and seasoned chicken breast, making it the perfect comfort food.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- 8 oz fettuccine pasta
- 1 tablespoon butter
- Fresh parsley, chopped for garnish (optional)
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat, and cook the chicken for 6-7 minutes on each side, or until golden brown and cooked through. Remove and set aside.
- Cook fettuccine according to package instructions. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add heavy cream to the skillet, stirring continuously. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Reduce heat to low and stir in Parmesan cheese and mozzarella cheese until melted and smooth.
- Slice the cooked chicken into strips and add it to the sauce. Stir to combine.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- You can substitute the chicken with shrimp or mushrooms for a different variation.
- Make sure to cook the pasta al dente for the best texture in the dish.