Quick way to grow Chicken Alfredo
This recipe provides a quick and easy method to prepare a delicious Chicken Alfredo, perfect for a weeknight meal. The creamy sauce and tender chicken make this a satisfying dish that comes together in a flash.
Equipment
- Large pot
- Large skillet
- Tongs
Ingredients
Chicken
- 2 large chicken breasts boneless, skinless
Pasta
- 12 ounces fettuccine
Sauce
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 2 cloves garlic minced
- 4 tablespoons butter
- salt and black pepper to taste
Instructions
Preparation
- Cook the fettuccine according to package directions until al dente, then drain and set aside.
- Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
Cooking
- Melt the butter in a large skillet over medium heat, then add the seasoned chicken and cook until no longer pink and browned.
- Stir in the minced garlic and cook for 1 minute until fragrant; be careful not to burn the garlic.
- Pour in the heavy cream and bring to a gentle simmer, allowing it to cook for 2-3 minutes to slightly thicken.
- Remove the skillet from the heat, add the grated Parmesan cheese, and stir until the cheese is melted and the sauce is smooth.
- Add the cooked fettuccine and chicken to the sauce, tossing everything together until uniformly coated, then taste and adjust seasonings as needed.
Serving
- Serve the Chicken Alfredo immediately, garnished with fresh parsley or extra Parmesan cheese if desired.
Notes
For a richer flavor, use freshly grated Parmesan cheese instead of pre-packaged options. You can also add a pinch of nutmeg to the sauce for an extra layer of warmth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce is too thick.