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Chicken Alfredo 2

Chicken Alfredo

Maria G. Brooks
This Chicken Alfredo recipe is a creamy, rich, and comforting dish featuring tender chicken, al dente pasta, and a luscious Parmesan cheese sauce.
Perfect for weeknight dinners or special occasions, it’s a timeless classic that everyone loves.
Nutrition Facts (Per Serving - 1 person):
Calories: 600 kcal, Protein: 40 g, Carbohydrates: 45 g, Fat: 35 g, Saturated Fat: 18 g, Cholesterol: 120 mg, Sodium: 750 mg, Fiber: 3 g, Sugar: 3 g, Calcium: 300 mg, Iron: 2 mg
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 600 kcal

Equipment

  • 1 large skillet
  • 1 Medium Saucepan
  • 1 pair of tongs
  • 1 Wooden spoon
  • 1 grater
  • 1 Knife
  • 1 Cutting board
  • Measuring Cups and Spoons

Ingredients
  

For the Chicken:

  • 2 medium 200 g each chicken breasts
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil

For the Pasta:

  • 300 g fettuccine pasta
  • Water enough to fill a medium saucepan
  • 1 tsp salt

For the Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 ½ cups 375 ml heavy cream
  • 1 cup 100 g freshly grated Parmesan cheese
  • ½ tsp ground nutmeg optional
  • Salt and black pepper to taste

Instructions
 

Step 1: Cook the Chicken

  • Season chicken breasts with salt, black pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium heat.
  • Add chicken breasts and cook for 6–7 minutes per side or until golden brown and fully cooked (internal temperature of 165°F/74°C).
  • Remove from the skillet, let rest, and slice into strips.

Step 2: Cook the Pasta

  • Boil water in a medium saucepan and add salt.
  • Cook fettuccine according to package instructions until al dente.
  • Reserve 1 cup of pasta water, then drain and set aside.

Step 3: Make the Alfredo Sauce

  • In the skillet used for chicken, melt butter over medium heat.
  • Sauté minced garlic for 30 seconds until fragrant.
  • Add heavy cream and simmer for 3–4 minutes, stirring constantly.
  • Gradually whisk in Parmesan cheese until the sauce is smooth and creamy.
  • Season with nutmeg (if using), salt, and black pepper to taste.

Step 4: Combine and Serve

  • Add the cooked pasta to the sauce, tossing to coat evenly.
  • Thin the sauce with reserved pasta water as needed.
  • Top with sliced chicken and gently mix.
  • Garnish with parsley or additional Parmesan, then serve immediately.

Notes

  • Cheese Choice: Freshly grated Parmesan melts better and creates a smoother sauce than pre-shredded cheese.
  • Pasta Options: Substitute fettuccine with linguine, spaghetti, or even penne.
  • Add Veggies: Broccoli, spinach, or mushrooms can be sautéed and added for extra nutrition.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Keyword Chicken Alfredo