Chicken Alfredo

By Culiora

A creamy and comforting Italian-American pasta dish featuring tender chicken and fettuccine smothered in a rich Parmesan cream sauce. Quick to prepare and incredibly satisfying.

• Servings: 2
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 200 g Fettuccine pasta
• 2 medium Chicken breast
• 250 ml Heavy cream
• 0.75 cup Parmesan cheese (grated)
• 2 cloves Garlic
• 2 tbsp Butter
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Fresh parsley (for garnish)

Instructions

1. Cook fettuccine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. While pasta cooks, pat chicken breasts dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and nicely browned. Remove chicken from skillet and let rest, then slice into strips.
3. In the same skillet over medium-low heat, melt butter. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
5. Remove from heat and gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water until desired consistency.
6. Add the cooked fettuccine and sliced chicken to the sauce and toss to combine.
7. Serve immediately, garnished with fresh parsley.