Chicken Alfredo
A creamy and rich Chicken Alfredo pasta dish that's easy to make and perfect for a family dinner.
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Ingredients
Yields 4 servings
- (12 oz) fettuccine pasta
- (2 tbsp) olive oil
- (1 lb) boneless, skinless chicken breasts
- (1/2 tsp) salt
- (1/2 tsp) black pepper
- (3 cloves) garlic, minced
- (1 cup) heavy cream
- (1 cup) grated Parmesan cheese
- (1/4 cups) chopped fresh parsley
Instructions
- 1
Cook 12 oz fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat 2 tbsp olive oil over medium heat.
- 3
Season 1 lb boneless, skinless chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper. Add to the skillet and cook for 6-7 minutes on each side, until cooked through. Remove from the skillet and let rest before slicing.
- 4
In the same skillet, add 3 cloves minced garlic and sauté for 1 minute until fragrant.
- 5
Pour in 1 cup heavy cream and bring to a gentle simmer. Stir frequently for about 2-3 minutes.
- 6
Add 1 cup grated Parmesan cheese to the skillet, stirring until melted and the sauce thickens.
- 7
Slice the cooked chicken and add it to the sauce along with the drained fettuccine. Toss to coat everything evenly.
- 8
Garnish with 1/4 cup chopped fresh parsley before serving.
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