Chicken Alfredo
A creamy pasta dish combining fettuccine, tender chicken, and a rich Alfredo sauce, perfect for busy weeknights or cozy dinners.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta (For a healthier alternative, opt for whole wheat fettuccine or gluten-free pasta.)
- 2 cups cooked chicken, sliced (Use rotisserie chicken to save time. It adds flavor and is super convenient.)
Sauce Ingredients
- 1 cup heavy cream (For a lighter option, you can use half-and-half, but the cream gives a rich flavor.)
- 1/2 cup grated Parmesan cheese (Freshly grated cheese melts better than pre-packaged options.)
- 2 tablespoons butter (Don’t skip the butter; it adds a nice richness to the sauce.)
- 2 cloves garlic, minced (Fresh garlic really elevates the dish, but garlic powder can work in a pinch.)
- to taste salt (Adjust according to your family’s preferences.)
- to taste pepper (Adjust according to your family’s preferences.)
- for garnish parsley (Fresh parsley not only adds color but also a bright flavor contrast.)
Instructions
Cooking the Pasta
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- Make sure to salt your water for flavor. Don’t forget to reserve a bit of the pasta water for later; it can help adjust the sauce consistency.
Making the Sauce
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and smooth.
Bringing it Together
- Add the cooked chicken and cooked fettuccine to the skillet; toss to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley.
Notes
When serving Chicken Alfredo family-style, use a large bowl or platter. This invites everyone to gather around and enjoy together. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, add a splash of milk or reserved pasta water to get the sauce creamy again.