Chicken Alfredo is a classic Italian-American dish known for its creamy, mouth-watering sauce and tender chicken.
Perfect for a cosy weeknight dinner or special occasion, this homemade version is quick and easy to make.
So, let's get our ingredients together and get cooking!
Ingredients:
2 boneless, skinless chicken breasts Salt and pepper to taste 2 tablespoons olive oil 3 cloves garlic, minced 1 cup heavy cream 1 cup grated Parmesan cheese 1/2 cup unsalted butter 1/2 teaspoon garlic powder 1/4 teaspoon nutmeg (optional) 300g fettuccine pasta (or pasta of your choice) Chopped parsley for garnish (optional)Instructions:
Season chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
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Cook chicken breasts for about 6-7 minutes per side, or until fully cooked. Remove from skillet and set aside to rest.
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
In the same skillet used for cooking the chicken, add the remaining tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
Reduce heat to medium-low, then add the heavy cream, butter, garlic powder, and nutmeg (if using). Stir until the butter is melted and the sauce is smooth.
Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a splash of pasta water to thin it out.
Slice the cooked chicken breasts into strips or cubes. Add the cooked pasta to the skillet with the Alfredo sauce, tossing until the pasta is well coated.
Add the sliced chicken to the skillet, gently stirring to combine and heat through.
Once everything is heated through and well combined, remove from heat. Garnish with chopped parsley if desired. Serve hot, optionally with additional grated Parmesan cheese on top. Enjoy!