Buttery Garlic Parmesan Chicken Alfredo
A creamy, savory dish combining tender chicken with a rich Alfredo sauce over fettuccine pasta, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 2 pieces Chicken Breasts, Boneless and skinless
- 8 oz Fettuccine Pasta Can substitute with spaghetti or penne
- 2 tablespoons Butter Use unsalted for better flavor control
- 4 cloves Garlic, minced Fresh garlic is best
- 1 cup Heavy Cream Use full-fat for a richer sauce
- 1 cup Grated Parmesan Cheese Freshly grated is preferred
- Salt and Pepper To taste, adjust based on preferences
- Chopped Parsley For garnish, adds color and freshness
Instructions
Cooking the Pasta
- Cook the fettuccine according to package instructions; drain and set aside.
Preparing the Chicken
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Season the chicken breasts with salt and pepper, and add them to the skillet. Cook until golden and cooked through, about 6-7 minutes per side. Remove the chicken and slice.
Making the Sauce
- In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
Finishing the Dish
- Toss the cooked fettuccine in the Alfredo sauce. Add the sliced chicken on top.
- Garnish with chopped parsley and serve immediately.
Notes
Chef Tips: Use freshly grated Parmesan for the best flavor, do not overcook the chicken, reserve some pasta water if the sauce thickens, ensure your garlic is finely minced, and be cautious with salt as the Parmesan is already salty. Common Mistakes: Avoid overcooking the chicken, burning garlic, using low-fat cream. Variations: Fettuccine can be substituted with spaghetti; heavy cream can be replaced with half-and-half; chicken breasts may be exchanged for thighs for more flavor.