Creamy Dreamy Chicken Alfredo

$For this creamy chicken Alfredo, you need: - 2 chicken breasts, boneless and skinless - 8 oz fettuccine pasta These two main ingredients create a hearty base. The chicken gives protein, while the fettuccine pasta brings a lovely texture. The sauce is where the magic happens. You will need: - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and black pepper to taste The heavy cream creates that rich, creamy sauce. Parmesan cheese adds depth and flavor. Garlic and Italian seasoning bring the dish together. To finish your dish, grab: - Fresh parsley, chopped (for garnish) - Extra grated Parmesan cheese (for serving) These garnishes add color and freshness. The extra cheese gives you more of that great flavor we love. Enjoy your creamy chicken Alfredo with these simple yet delightful ingredients! {{ingredient_image_1}} To cook the fettuccine, start with a large pot. Fill it with salted water and bring it to a boil. Once boiling, add the fettuccine. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander. Be sure to save ½ cup of the pasta water. This water will help your sauce later. While the pasta cooks, take your chicken breasts. Season both sides with salt, black pepper, and Italian seasoning. This step adds flavor right to the meat. Next, get a large skillet and heat the olive oil over medium-high heat. Once the oil is hot, add the chicken. Cook the chicken for about 6 to 7 minutes on each side. Look for a golden brown color. Make sure it’s cooked all the way through. After cooking, take the chicken out of the skillet and let it rest for 5 minutes. Then, slice the chicken into strips. In the same skillet where you cooked the chicken, add the minced garlic. Sauté it for about 1 minute until it smells good. Then, pour in the heavy cream and bring it to a gentle simmer. Lower the heat to keep it warm. Gradually whisk in the grated Parmesan cheese. Keep whisking until the cheese melts and the sauce is smooth. If the sauce seems too thick, use the reserved pasta water to make it creamy. Now it’s time to bring it all together. Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss the pasta around so it gets well coated. Place the sliced chicken strips on top of the pasta. Gently toss everything together until mixed. Taste it and adjust the seasoning with salt and pepper as needed. Divide the creamy chicken Alfredo between two plates. For a nice touch, garnish each plate with chopped fresh parsley. Don’t forget to sprinkle extra grated Parmesan on top. This will make your dish look special and taste even better! Enjoy your meal together. To cook chicken breasts right, start with even pieces. This helps them cook evenly. Season both sides well with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat. Add the chicken when the oil is hot. Cook for 6-7 minutes on each side. Look for a golden brown color. Use a meat thermometer to check if it reaches 165°F. After cooking, let the chicken rest for 5 minutes. This helps keep it juicy when you slice it. Your Alfredo sauce might be too thick at times. If it is, don’t worry! Use the reserved pasta water to fix it. Start with a little bit, about 1-2 tablespoons. Stir it into the sauce until it’s just right. The sauce should coat the pasta nicely without being runny. If you want a richer taste, add more grated Parmesan. Always taste your sauce. Adjust with salt and pepper if needed. This way, you get the perfect creamy texture every time. Cooking fettuccine is simple but needs your attention. First, boil a large pot of salted water. This gives flavor to the pasta. Once it’s boiling, add the fettuccine. Stir it occasionally to prevent sticking. Check the pasta after 8-10 minutes for doneness. It should be al dente, or firm to the bite. Reserve some pasta water before draining. This water helps adjust your sauce later. After draining, don’t rinse the pasta. The starch helps the sauce stick better. Enjoy your creamy Chicken Alfredo with perfectly cooked fettuccine! Pro Tips Use Fresh Ingredients: Always opt for fresh chicken and high-quality Parmesan cheese for the best flavor and creaminess in your Alfredo sauce. Do Not Overcook the Pasta: Make sure to cook the fettuccine until al dente, as it will continue to cook slightly when tossed with the hot Alfredo sauce. Adjust Sauce Consistency: If your Alfredo sauce becomes too thick, gradually add the reserved pasta water until you achieve your desired creaminess. Rest the Chicken: Let the chicken rest for a few minutes after cooking to keep it juicy and tender before slicing. {{image_2}} You can make your Chicken Alfredo even better by adding vegetables. Fresh spinach is a great choice. It wilts nicely and adds a pop of color. Broccoli or peas also work well. Just steam them and toss them in with the pasta. This gives you flavor and extra nutrients. If you want a change from chicken, try shrimp or turkey. Shrimp cooks quickly and adds a nice flavor. Turkey is leaner and still tasty. You can even use tofu for a vegetarian option. Season it well for the best taste. These swaps keep your meal exciting and fresh. Cheese is key in Alfredo. While Parmesan is classic, you can use others. Pecorino Romano gives a sharper taste. For a creamier sauce, try adding cream cheese. You can mix a bit of mozzarella for extra gooeyness. Experimenting with cheese keeps the dish fun and flavorful. After enjoying your Chicken Alfredo, let the leftovers cool down. Place the pasta and chicken in an airtight container. This helps keep the dish fresh. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. To reheat your Chicken Alfredo, use the microwave or stove. If using the microwave, place the pasta in a bowl. Add a splash of milk or cream to keep it moist. Heat in short bursts, stirring often. On the stove, warm it in a pan over low heat. Stir gently, adding a little liquid if needed. This helps the sauce stay creamy. For freezing, place the Chicken Alfredo in a freezer-safe container. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat using the methods mentioned above. Note that the sauce may change in texture, but it will still taste great! Yes, you can use other pasta types! While fettuccine is classic, penne or rigatoni work well too. These shapes hold sauce nicely. Just remember to adjust cooking times based on the pasta type. You can use half-and-half or milk mixed with butter. This gives a creamy texture without all the fat. For a lighter option, use Greek yogurt or a cashew cream if you want a dairy-free choice. You can store Chicken Alfredo in the fridge for about three days. Make sure to keep it in an airtight container. When reheating, add a splash of milk or cream to help revive the sauce. In this post, I covered how to make Chicken Alfredo. We explored the key ingredients like pasta, chicken, and sauce. I shared step-by-step instructions to guide your cooking. You learned tips for perfect chicken and sauce. Variations let you add your own twist, while storage info helps keep leftovers fresh. Remember, cooking is fun and allows for creativity. Don't be afraid to try new things! Enjoy your delicious Chicken Alfredo!$

Creamy Dreamy Chicken Alfredo

A rich and creamy chicken Alfredo pasta dish that's perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 2

Calories 600 kcal

Ingredients

2 breasts chicken, boneless and skinless
8 oz fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
to taste salt and black pepper
for garnish fresh parsley, chopped
for serving extra grated Parmesan cheese

Instructions

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts. Cook for about 6-7 minutes on each side, or until thoroughly cooked and golden brown. Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In the same skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low, then gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.
Add the cooked fettuccine to the skillet and toss it in the Alfredo sauce until well coated.
Place the sliced chicken on top of the pasta, and gently toss to combine everything together. Adjust seasoning with salt and pepper, if needed.
Divide the creamy chicken Alfredo between two plates. Garnish with fresh parsley and extra grated Parmesan cheese.

Notes

Adjust seasoning to taste and use reserved pasta water for sauce consistency.

Keyword Alfredo, chicken, creamy, pasta