Description
A quick and easy creamy chicken alfredo recipe perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Stir in grated Parmesan cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
- Return cooked chicken to the skillet. Add cooked fettuccine to the skillet with the sauce and chicken. Toss to coat evenly.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the heavy cream.
- If you don’t have heavy cream, you can substitute half-and-half, but the sauce may be thinner.
- Feel free to add cooked broccoli or peas for extra vegetables.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 700
- Fat: 40
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Keywords: chicken alfredo, creamy chicken pasta, weeknight dinner, easy pasta, fettuccine alfredo, quick dinner