Welcome to a creamy and indulgent Italian classic, Chicken Alfredo. This dish is the epitome of comfort food, combining tender pieces of chicken with rich, velvety Alfredo sauce, and serving it all over a bed of perfectly cooked pasta. It’s a crowd-pleaser and a perfect choice for a special dinner with friends and family. In this recipe, we’ll show you how to create a restaurant-quality Chicken Alfredo that serves four, bringing a taste of Italy right to your dining table.
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and white pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
For the Pasta:
- 12 ounces fettuccine pasta
- Fresh parsley, chopped
- Grated Parmesan cheese
- Cook the Pasta:
- In a large pot, bring water to a boil, season generously with salt.
- Cook the fettuccine pasta according to the package instructions until al dente.
- Drain and set aside.
- Prepare the Chicken:
- Season the chicken pieces with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook until they’re no longer pink in the center, about 5-7 minutes.
- Stir in minced garlic and cook for an additional 1-2 minutes. Remove from the skillet and keep warm.
- Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat.
- Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
- Reduce heat and whisk in the grated Parmesan cheese until the sauce thickens, about 2-3 minutes.
- Season with salt, white pepper, and nutmeg (if using).
- Combine and Serve:
- Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.
- Gently fold in the cooked chicken and garlic.
- Let the dish simmer for a couple of minutes to heat through.
- Garnish with chopped fresh parsley and grated Parmesan cheese.
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