Chicken Alfredo Recipe
This Chicken Alfredo recipe brings together tender, juicy chicken, creamy Alfredo sauce, and fettuccine pasta to create a comforting, delicious dish that’s perfect for any night of the week. It’s simple to make, flavorful, and sure to become a family favorite. Ideal for those craving a rich and creamy pasta dinner without spending hours in the kitchen!
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 cup heavy cream or coconut cream for dairy-free
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth or vegetable broth for a vegetarian option
- 12 oz fettuccine pasta use gluten-free pasta if needed
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Chicken:Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside to rest.
- Prepare the Alfredo Sauce:In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer. Add the heavy cream and let it simmer for 2-3 minutes until slightly thickened.
- Add the Parmesan:Gradually stir in the grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. Let it cook for another 2 minutes.
- Cook the Pasta:While the sauce is simmering, cook the fettuccine pasta according to the package instructions. Drain the pasta and add it directly to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
- Slice the Chicken:Slice the cooked chicken into thin strips.
- Combine Everything:Add the sliced chicken to the skillet with the pasta and Alfredo sauce. Toss everything together until the chicken is well-coated and the pasta is fully combined with the creamy sauce.
- Serve:Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
Dairy-Free Option: Use coconut milk or almond milk instead of heavy cream and a dairy-free Parmesan for a dairy-free version.
Gluten-Free Option: Swap out regular pasta for gluten-free fettuccine to make this dish suitable for those with gluten sensitivities.
Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce to give it a spicy kick
Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or cream to maintain the creamy texture.