Go Back
A serving of savory chicken alfredo with tender chicken and fettuccine pasta

Proven way to grow Chicken Alfredo

This recipe offers a straightforward and reliable method for preparing classic Chicken Alfredo, perfect for a satisfying weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken breast boneless, skinless, cut into 1-inch cubes
  • 12 oz Fettuccine
  • 2 cups Heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 cloves Garlic minced
  • 4 tbsp Butter
  • 1 tbsp Olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp Parsley fresh, chopped (for garnish)

Equipment

  • Large skillet
  • Large pot
  • Tongs
  • Whisk
  • Grater
  • Measuring cups and spoons

Method
 

Preparation
  1. Season chicken cubes with salt and pepper.
  2. Cook fettuccine according to package directions; drain and set aside.
  3. In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. In the same skillet, melt remaining 2 tbsp butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in heavy cream and bring to a simmer, stirring occasionally.
  6. Reduce heat to low and gradually stir in grated Parmesan cheese until melted and smooth.
  7. Return cooked chicken to the skillet with the Alfredo sauce. Add cooked fettuccine and toss to coat evenly.
  8. Garnish with fresh parsley and serve immediately.

Notes

For a richer flavor, consider adding a pinch of nutmeg to the Alfredo sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.