Name: Chicken Fettuccine Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb Fettuccine pasta; 1.5 lb Boneless skinless chicken breasts; 2 cups Heavy cream; 0.5 cup Unsalted butter; 1.5 cups Freshly grated Parmesan cheese; 4 cloves Garlic, minced; 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Fresh parsley, chopped

"Indulge in the ultimate comfort food with this velvety, restaurant-quality Chicken Fettuccine Alfredo. Tender golden-brown chicken strips are nestled in a rich, buttery garlic cream sauce and tossed with perfectly al dente pasta for a luxurious dining experience at home."

1 Ingredients

Qty	Item
1 lb 450 g	Fettuccine pasta
1.5 lb 680 g	Boneless skinless chicken breasts
2 cups 475 ml	Heavy cream
0.5 cup 115 g	Unsalted butter
1.5 cups 150 g	Freshly grated Parmesan cheese
4 cloves 4 cloves	Garlic, minced
2 tbsp 30 ml	Olive oil
1 tsp 5 g	Salt
0.5 tsp 2 g	Black pepper
2 tbsp 8 g	Fresh parsley, chopped

2 Instructions

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet, let rest for 5 minutes, then slice into strips.

In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and let it simmer for 3-5 minutes, stirring frequently, until it starts to thicken slightly.

Reduce heat to low and whisk in the Parmesan cheese until melted and smooth. Season with additional salt and pepper if needed.

Add the cooked fettuccine and sliced chicken to the sauce. Toss well to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.

Garnish with fresh parsley and extra Parmesan before serving.

·
Use freshly grated Parmesan from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
·
Don't let the cream boil vigorously, as it can separate; a gentle simmer is all you need.
·
Always reserve a bit of pasta water to emulsify the sauce and help it cling to the noodles.
·
Let the chicken rest before slicing to ensure the juices stay inside for maximum tenderness.

? Frequently Asked Questions

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner. If using milk, you may need to add a teaspoon of flour or cornstarch to help it thicken.

How do I reheat leftovers?

Reheat slowly on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce and prevent it from becoming oily.

Can I add vegetables to this dish?

Yes! Steamed broccoli, sautéed mushrooms, or baby spinach are excellent additions to this recipe.

Is there a gluten-free option?

Simply swap the traditional fettuccine for your favorite gluten-free pasta brand; the sauce itself is naturally gluten-free.

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