Super Creamy Chicken Alfredo
Indulge in the ultimate comfort food with this Super Creamy Chicken Alfredo recipe, a rich and velvety dish that’s perfect for weeknight dinners or special occasions. Featuring tender fettuccine coated in a luscious homemade Alfredo sauce made from heavy cream, freshly grated Parmesan cheese, and a touch of garlic, this recipe takes classic Italian flavors to the next level. Juicy, pan-seared chicken breast adds a satisfying protein element, while a sprinkle of fresh parsley brightens up every bite. Ready in just 45 minutes, this indulgent recipe is both quick and easy, making it a go-to for busy cooks who want restaurant-quality flavor at home. Perfectly creamy, loaded with flavor, and irresistibly delicious, this Chicken Alfredo is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 pieces Chicken breast, boneless and skinless
- 4 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Season both sides of the chicken breasts with salt and black pepper.
Heat a large skillet over medium heat. Add olive oil and 2 tablespoons of butter to the pan.
Once the butter is melted, place the chicken breasts in the skillet. Cook for 6-7 minutes on each side, or until the chicken is golden brown and fully cooked to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a cutting board. Slice the chicken into thin strips once slightly cooled.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally to prevent scorching.
Slowly whisk in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, add a few tablespoons of reserved pasta water until your desired consistency is achieved.
Season the sauce with additional salt and pepper, to taste.
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce and toss to coat evenly.
Top the pasta with the sliced chicken breasts and toss gently to combine, or plate the pasta and place sliced chicken on top.
Garnish the dish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 522 mg | 40% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
