Chicken Alfredo
A delicious and simple Chicken Alfredo recipe perfect for two, making it ideal for busy weeknights or a cozy dinner date.
Ingredients
Pasta and Chicken
- 1 cup fettuccine pasta Use fresh or dried pasta
- 1 piece chicken breast, sliced Pick a boneless, skinless breast for best results
- 1 tablespoon olive oil For cooking the chicken
Sauce Ingredients
- 1 cup heavy cream For a creamy sauce
- 1 cup grated Parmesan cheese Use freshly grated for best flavor
- 2 cloves garlic, minced Add more if you love garlic
- to taste salt For seasoning
- to taste pepper For seasoning
Garnish
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
Preparation
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken breast and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
Cooking
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet. Toss everything together until the pasta is well coated with the sauce.
Notes
If you have leftovers, let the Chicken Alfredo cool completely. Store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop when you are ready to eat again. For extra flavor, you can add some Italian seasoning or crushed red pepper flakes. If you want a lighter version, you can use half and half instead of heavy cream. Make sure to continuously stir the sauce while it simmers to avoid burning.