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Homemade Chicken Alfredo

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A comforting plate of homemade Chicken Alfredo with creamy sauce, tender chicken, and fettuccine.

Ingredients

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  • 2 cups fettuccine pasta
  • 1 tablespoon olive oil
  • 2 boneless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • Fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from heat and slice into strips.
  3. Melt the butter in the same skillet over medium heat. Pour in the heavy cream and bring to a gentle simmer.
  4. Stir in the grated Parmesan cheese and garlic powder. Continue stirring until the cheese melts into a smooth sauce, about 2-3 minutes.
  5. Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat with the sauce. If the sauce is too thick, add a splash of pasta water.
  6. Plate the Chicken Alfredo hot, garnished with fresh parsley. Serve immediately.

Notes

For a twist, add vegetables like broccoli or spinach. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/chicken-alfredo-2/

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