Chicken Fettuccine Alfredo
Equipment
- 1 Large pot
- 1 large skillet
- 1 colander
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Wooden spoon
- 1 Tongs
Ingredients
- 12 ounce fettuccine pasta
- 2 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts sliced
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 4 tablespoon unsalted butter
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 clove garlic minced
- 1 tablespoon parsley chopped, optional
- 1/4 cup pasta cooking water reserved
Instructions
- Cook fettuccine pasta in a large pot of salted boiling water according to package instructions.
- In a large skillet, heat olive oil over medium-high heat and season sliced chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the chicken to the skillet and cook until golden and cooked through, about 6-7 minutes, then remove from the skillet.
- In the same skillet, melt butter over medium heat and add minced garlic, cooking for 1 minute until fragrant.
- Stir in heavy cream and 1/2 teaspoon salt and 1/4 teaspoon black pepper, bringing to a simmer.
- Reduce heat and stir in Parmesan cheese until smooth and creamy.
- Drain the pasta, reserving 1/4 cup of pasta water, and add pasta to the skillet with the sauce.
- Toss pasta with sauce, adding reserved pasta water if needed to reach desired consistency.
- Return chicken to the skillet, tossing to coat with sauce.
- Allow the dish to rest for 5 minutes before serving.
- Garnish with chopped parsley if desired.
Notes
To enhance the flavor of your Chicken Fettuccine Alfredo, make sure to use freshly grated Parmesan cheese, as it melts more smoothly into the sauce. Additionally, when cooking the pasta, do not overcook it; aim for al dente as it will continue to cook slightly when tossed with the hot sauce. Adjust the thickness of the sauce with pasta cooking water if needed, and remember to taste the sauce before serving to ensure the seasoning is to your preference.
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