Creamy Chicken Fettuccine Alfredo
Craving a rich and indulgent pasta dish? Look no further! This creamy chicken fettuccine Alfredo is the perfect comfort food. With its velvety sauce clinging to every strand of pasta and tender chicken pieces, it’s a dish that will satisfy your cravings and leave you wanting more. Let’s get cooking!
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup butter, divided
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Cooking Guide:
- Cook the chicken: Season the chicken with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and reserve 1 cup of pasta water.
- Make the sauce: In the same skillet used for the chicken, melt the remaining butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
- Combine and serve: Add the cooked chicken and pasta to the sauce. Toss to coat evenly. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until desired consistency is reached. Garnish with chopped parsley and serve immediately.
Tips:
- For extra flavor, use bone-in, skin-on chicken breasts and roast them before shredding the meat.
- Add a touch of lemon zest to the sauce for brightness.
- If you prefer a thicker sauce, use half-and-half instead of heavy cream.
- For a healthier option, use whole-wheat fettuccine and low-fat milk or cream.
Enjoy your homemade Creamy Chicken Fettuccine Alfredo!
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