Easy Chicken Alfredo Recipe Best
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1 lb Fettuccine pasta
- 1.5 lbs Boneless skinless chicken breasts, sliced into bite-sized strips
- 2 cups Heavy whipping cream
- 1/2 cup Unsalted butter
- 1 cup Freshly grated Parmesan cheese (don’t use the canned stuff!)
- 3 cloves Garlic, minced
- 1 tbsp Olive oil
- 1 tsp Salt (plus more for pasta water)
- 1/2 tsp Black pepper
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of heavily salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until they reach “al dente” texture. Before you drain the pasta, scoop out about a half-cup of the starchy pasta water and set it aside. Drain the rest of the pasta and set it aside.
- While the pasta cooks, season your chicken strips with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and place it on a plate to rest.
- In the same skillet, reduce the heat to medium and add the butter. Once the butter melts, add the minced garlic and sauté for about 1 minute until it smells amazing. Pour in the heavy cream and let it come to a gentle simmer. Whisk the cream for 3 to 5 minutes until it starts to thicken slightly. Turn the heat to low and whisk in the grated Parmesan cheese until the sauce is completely smooth.
- Add the cooked fettuccine and the seared chicken back into the skillet with the sauce. Use tongs to toss everything together until every strand of pasta is coated in the creamy sauce. If the sauce seems too thick, add a tablespoon or two of your reserved pasta water to loosen it up. Garnish with fresh parsley and serve immediately while hot.
Find it online: https://cooktastydaily.com/easy-chicken-alfredo-recipe-best/