Chicken Alfredo
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Chicken Alfredo
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Such a rich and satisfying Chicken Alfredo recipe! It's a hearty dish made with fettuccine pasta, a creamy parmesan white sauce, and garlicky pan seared chicken.
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Ingredients
- 1 Tbs olive oil
- 1 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch strips
- salt and black pepper
- 1 Tbsp minced garlic
- 1 /4 cups heavy cream
- 10 cups water
- 4 Tbsp Butter, cut into 1-Tbsp pieces
- 12 oz dry fettuccine pasta
- 4 oz finely shredded Parmesan cheese (1 1/2 cups)
For serving (optional)
- fresh lemon zest, or fresh grated nutmeg, parsley, red pepper flakes
Instructions
- Bring 10 cups water to a boil in a large pot over medium-high heat. Season water with salt (I use about 2 Tbsp) once it reaches a boil.
- While water is coming to a boil, heat olive oil in a 12-inch skillet over medium-high heat. Dab chicken dry with paper towels and season with salt and pepper.
- Spread chicken into skillet spacing evenly apart. Let sear until golden brown on bottom about 4 minutes. Turn and cook 1 minute, add garlic (sprinkling it around chicken) and cook chicken through, about 1 minute longer.
- Transfer chicken to a plate.
- Cook pasta to al dente in boiling water according to times listed on package. Reserve 3/4 cup pasta water before draining.
- Return pan to low heat, pour in cream and let simmer and reduce slightly for 5 minutes, stirring frequently.
- Stir butter into cream to melt. Remove from heat, toss in parmesan, pasta and 1/4 cup reserved pasta water. Toss while seasoning with salt and pepper to taste.
- Toss in cooked chicken. Thin with more pasta water as needed (it thickens as it rests).
- Serve immediately with desired garnish.
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