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Chicken Alfredo


- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ΒΌ cup butter
- Fresh parsley for garnish (optional)


1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. Season the boneless, skinless chicken breasts with salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-8 minutes per side until cooked through and golden brown. Remove from the skillet and let rest.
4. In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
5. Reduce the heat to medium-low and add heavy cream, grated Parmesan cheese, and butter to the skillet. Stir continuously until the sauce is smooth and creamy and the cheese has melted.
6. Slice the cooked chicken into strips and add it to the skillet with the Alfredo sauce. Stir to coat the chicken in the sauce and let it simmer for a few more minutes.
7. Add the cooked fettuccine pasta to the skillet and toss until it is well coated with the sauce.
8. Remove from heat and garnish with fresh parsley if desired.

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