Easy chicken alfredo recipe
Ingredients (serves 4): 2 boneless, skinless chicken breasts (or ~1 lb/450 g), 8 oz (225 g) fettuccine, 3 tbsp butter, 3–4 cloves garlic (minced), 2 cups (about 480 ml) heavy cream, 1 cup (100 g) grated Parmesan (plus more to taste), 1/2 tsp salt (adjust), 1/4 tsp black pepper, optional: 1/2 tsp Italian seasoning, chop
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Easy Chicken Alfredo Recipe (Quick & Creamy)
Ingredients (serves 4): 2 boneless, skinless chicken breasts (or ~1 lb/450 g), 8 oz (225 g) fettuccine, 3 tbsp butter, 3–4 cloves garlic (minced), 2 cups (about 480 ml) heavy cream, 1 cup (100 g) grated Parmesan (plus more to taste), 1/2 tsp salt (adjust), 1/4 tsp black pepper, optional: 1/2 tsp Italian seasoning, chopped parsley for garnish. Steps: 1) Cook pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain. 2) Slice chicken into cutlets or bite-size pieces. Season with salt and pepper. Sear in a large skillet with 1 tbsp butter over medium-high heat until cooked through (about 5–7 min total). Remove to a plate. 3) In the same skillet, melt remaining butter and sauté garlic 30–60 seconds. 4) Pour in heavy cream and simmer gently 3–5 minutes until slightly thickened. 5) Reduce heat to low; whisk in Parmesan until smooth. If sauce is too thick, loosen with reserved pasta water. 6) Add chicken back (and pasta) and toss to coat. Garnish with parsley and extra Parmesan.
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Tips for Best Results
Use freshly grated Parmesan for smoother melting. Keep heat low when adding cheese to prevent graininess. If you want extra flavor, add a pinch of nutmeg or Italian seasoning. For a lighter option, consider half-and-half, but sauce may be less thick.
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Professional-care note (health)
If you have food allergies (dairy) or kidney disease, consult a clinician/dietitian before using high-sodium/high-dairy meals. Ensure chicken reaches 165°F/74°C for safe consumption.
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