Description
This Chicken Alfredo recipe delivers a rich, flavorful dish in just a short time, perfect for busy weeknights. Sliced chicken breasts cook quickly and evenly, ensuring a fast meal. A simple sauce foundation of butter, garlic, and cream, combined with freshly grated Parmesan cheese, creates intense flavor and a comforting experience.
Ingredients
- 1 pound Chicken Breasts, sliced thinly
- 4 tablespoons Butter, unsalted
- 2–3 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, freshly grated
- Salt & Pepper to taste
- 1 pound Pasta, fettuccine
Instructions
- Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add sliced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Ensure internal temperature reaches 165°F.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- Add cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper, if desired.
Notes
Nutrition
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