Description
A rich, creamy pasta dish featuring tender chicken breast tossed in a classic Alfredo sauce with Parmesan cheese and fettuccine noodles.
Ingredients
- 12 oz fettuccine pasta
- 2 cups cooked chicken breast, sliced or shredded
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add butter to the skillet. Once melted, pour in heavy cream. Bring to a gentle simmer, stirring occasionally.
- Reduce heat to low. Gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened.
- Season the sauce with salt and pepper to taste.
- Add the cooked chicken into the sauce, stirring to heat through.
- Stir in the cooked fettuccine, tossing until evenly coated with creamy Alfredo sauce.
- Remove from heat. Garnish with chopped fresh parsley if desired. Serve immediately.
Notes
- Use freshly grated Parmesan for best flavor and smooth melting.
- Add a splash of pasta cooking water if the sauce becomes too thick.
- Substitute half-and-half for heavy cream for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, adding a bit of milk or cream.