Easy Chicken Alfredo Dinner
This easy chicken alfredo dinner features tender chicken and fettuccine pasta coated in a rich, creamy Parmesan sauce. It's a quick and satisfying meal perfect for a weeknight.
Equipment
- Large pot
- Large skillet
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 12-16 oz fettuccine pasta
- 1/2 cup unsalted butter
- 4-5 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish (optional)
- 2 tablespoons olive oil for cooking chicken
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil, then add fettuccine and cook until al dente according to package directions, reserving about 1 cup of pasta water.
- Pat chicken dry, season with salt and pepper, then cook in a large skillet with olive oil over medium-high heat for 5-7 minutes until golden brown and cooked through; remove and set aside.
- Lower heat to medium, add remaining butter to the same skillet, and sauté minced garlic for 30-60 seconds until fragrant, being careful not to brown it.
- Pour in heavy cream, stir well to scrape up browned bits, and bring to a gentle simmer, stirring occasionally.
- Reduce heat to low, gradually whisk in Parmesan cheese until melted and the sauce is thick and smooth, adding reserved pasta water if too thick, then taste and adjust seasoning.
- Add the cooked chicken and drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat everything.
- Garnish with fresh chopped parsley if desired, and serve immediately.
Notes
For best results, use freshly grated Parmesan cheese. Do not crowd the chicken in the skillet, cook in batches if necessary to ensure even browning. Adding a splash of reserved pasta water helps achieve the desired sauce consistency and makes it cling better to the pasta.