Chicken Fettuccine Alfredo Recipe

This Chicken Fettuccine Alfredo is a creamy, indulgent pasta dish made with tender chicken, fettuccine noodles, and a rich, cheesy Alfredo sauce. It’s the perfect comfort food for any occasion and is surprisingly easy to make at home. With just a few simple ingredients, you can whip up this restaurant-quality dish in under 30 minutes!

Why You’ll Love This Recipe:

• Creamy and Rich: The Alfredo sauce is silky, buttery, and full of Parmesan cheese.
• Simple and Quick: This recipe takes under 30 minutes, making it perfect for busy weeknights.
• Comforting: Tender chicken and fettuccine noodles coated in a creamy sauce make for the ultimate comfort food.
• Customizable: You can easily adjust the recipe by adding vegetables, spices, or even switching out the protein.

Key Ingredients

• Chicken Breasts: Tender chicken breasts are cooked and sliced for this hearty dish.
• Fettuccine: The classic pasta choice for Alfredo, but you can use other long pasta like linguine or spaghetti.
• Heavy Cream: The base of the Alfredo sauce, adding richness and creaminess.
• Butter: Adds flavor and helps create a silky sauce.
• Garlic: Adds depth and a subtle savory note to the sauce.
• Parmesan Cheese: Freshly grated Parmesan gives the Alfredo sauce its signature flavor.
• Olive Oil: For cooking the chicken, keeping it juicy and flavorful.
• Salt and Pepper: To season the chicken and enhance the flavors of the dish.

How to Make Chicken Fettuccine Alfredo

Step 1: Cook the Fettuccine

• Bring a large pot of salted water to a boil and cook 12 ounces of fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.

Step 2: Cook the Chicken

• While the pasta is cooking, season 2 boneless, skinless chicken breasts with salt and pepper on both sides.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.

Step 3: Make the Alfredo Sauce

• In the same skillet, lower the heat to medium and add 3 tablespoons of butter. Once melted, add 3 minced garlic cloves and cook for 1 minute until fragrant.
• Pour in 1 1/2 cups of heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the cream begins to thicken slightly.
• Stir in 1 cup of freshly grated Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.

Step 4: Combine the Pasta and Chicken

• Add the cooked fettuccine to the Alfredo sauce, tossing to coat the noodles evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
• Add the sliced chicken on top of the pasta and gently toss everything together until well combined.

Step 5: Serve

• Serve the Chicken Fettuccine Alfredo hot, garnished with extra Parmesan cheese and fresh parsley, if desired. Enjoy!

Tips for the Best Chicken Fettuccine Alfredo

1. Use Fresh Parmesan Cheese: Freshly grated Parmesan cheese melts better and gives the sauce a superior flavor compared to pre-grated cheese.
2. Don’t Overcook the Chicken: Chicken breasts can dry out if overcooked. Make sure to cook them until just done, then let them rest before slicing.
3. Reserve Pasta Water: The starchy pasta water helps to loosen the Alfredo sauce if it becomes too thick and also helps it cling to the noodles.
4. Make it Your Own: Feel free to add steamed vegetables like broccoli or spinach, or swap the chicken for shrimp or grilled sausage.

Recipe Variations

• Shrimp Fettuccine Alfredo: Swap out the chicken for shrimp. Sauté shrimp in the same pan before making the sauce and toss them into the pasta at the end.
• Vegetable Alfredo: Add sautéed mushrooms, spinach, or broccoli to the Alfredo sauce for a more veggie-packed version.
• Spicy Alfredo: Add a pinch of red pepper flakes to the sauce for a little kick of heat.
• Bacon Chicken Alfredo: Stir in cooked, crumbled bacon along with the chicken for an extra indulgent twist.

Frequently Asked Questions (FAQs)

1. Can I make Alfredo sauce ahead of time?

Yes, you can make the Alfredo sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk or cream to loosen it.

2. What other pasta can I use besides fettuccine?

You can use any long pasta like linguine, spaghetti, or tagliatelle. Short pasta like penne or rigatoni will also work well.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk or cream to prevent the sauce from drying out.

4. Can I use half-and-half instead of heavy cream?

Yes, you can use half-and-half, but the sauce may not be as thick and rich as it would be with heavy cream. You may need to simmer it a little longer to achieve the desired consistency