Chicken Alfredo Recipe
Chicken Alfredo is a classic Italian-American dish that combines tender, pan-seared chicken breast with a creamy Alfredo sauce made from butter, heavy cream, and Parmesan cheese. The sauce is rich and smooth, perfectly coating fettuccine pasta.
Ingredients
- 2 Chicken Breasts Boneless Skinless
- 1 Tbsp Olive Oil
- 3 Tbsp Unsalted Butter
- 1 Cup Heavy Cream
- 1and1/2 Cups Shredded Parmesan Cheese
- 2-3 Cloves Of Garlic Minced
- 12 oz Fettuccine Pasta
- Salt And Papper To Taste
- 1 Tsp Nutmeg
- 1/2 Cup Parmesan Cheese Extra grated
- 1 Tsp Black Pepper Cracked
Instructions
- Boil the water with salt and cook your fettuccine pasta according to package instructions. Drain and let aside.
- Season chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook the chicken for 6-7 minutes per side until it cooked through.
- Remove from the chicken, let rest for a few minutes, then slice into strips.
- In the same pan, add garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta to the sauce and toss to coat. Add the chicken on top and garnish with fresh parsley ,Enjoy your Chicken Alfredo hot !
Notes
1)Don't overcook pasta, just cook until al dente. Overcooking will disturb the overall texture of dish and it becomes too soft and mushy.
2)Save a cup of pasta water to adjust the consistency of sauce. If your sauce becomes too thick you can used this pasta water.
3) Chicken Alfredo can be made ahead of time and stored in the refrigerator for a few days it will saves your time.
4) After cooking the chicken, deglaze the pan with a splash of white wine before adding the cream. This helps incorporate the flavorful browned bits into the sauce.
5) Pro tip:- A squeeze of fresh lemon juice or a bit of lemon zest can brighten up the dish.