Chicken Alfredo
A rustic wooden table with a large white ceramic bowl filled with creamy fettuccine Alfredo topped with golden chicken strips, garnished with fresh parsley and grated Parmesan, with a fork twirling the pasta and warm lighting creating an inviting atmosphere
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Cook the Fettuccine
Bring a large pot of salted water to boil. Add fettuccine pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.
Pro Tip:
Don't overcook the pasta as it will continue to cook slightly when mixed with the hot sauce
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Cook chicken for 5-6 minutes, turning once, until golden brown and cooked through. Remove and set aside.
Pro Tip:
Make sure chicken reaches internal temperature of 165°F for food safety
Make the Alfredo Sauce
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
Pro Tip:
Keep the heat at medium to prevent the cream from curdling or breaking
Combine and Serve
Remove skillet from heat and gradually whisk in grated Parmesan cheese until smooth. Add cooked fettuccine and chicken back to the skillet. Toss gently, adding pasta water if needed. Garnish with fresh parsley and serve immediately.
Pro Tip:
Add Parmesan off the heat to prevent it from becoming grainy or clumpy
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