Description
A classic creamy chicken alfredo pasta made with tender seasoned chicken, rich parmesan alfredo sauce, and perfectly cooked fettuccine for a comforting, restaurant-style meal.
Ingredients
- 12 oz fettuccine pasta
- 1 lb chicken breast, sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 3 tbsp butter (for sauce)
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 tsp black pepper
- Fresh parsley, chopped (optional)
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium heat.
- Add chicken and cook 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt 3 tbsp butter over medium heat.
- Add minced garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and simmer for 2–3 minutes.
- Whisk in Parmesan cheese and black pepper until smooth and creamy.
- Add cooked pasta and chicken to the sauce and toss to coat.
- Garnish with parsley and serve warm.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Add broccoli or spinach for extra veggies.
- Substitute half-and-half for a lighter version, but sauce may be thinner.
- Reserve some pasta water to thin sauce if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American