Chicken Fettuccine Alfredo

This homemade chicken fettuccine alfredo is hearty, creamy, and so flavorful! It tastes like the classic Italian dish. Great for family dinners, holidays, meal prep, and leftovers. Both kids and adults love this homemade recipe!

Ingreadient

• 8 ounces fettuccine pasta (see note)
• 2 boneless skinless chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic (minced)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ½ cup unsalted butter
• salt (to taste)
• black pepper (to taste)
• chopped fresh parsley (for garnish)

Step by step

1. First, cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
2. Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6 to 7 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside to rest.
3. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Reduce the heat to medium-low.
4. Add the heavy cream and butter to the skillet, stirring constantly until the butter has melted and the mixture is well combined. Allow the sauce to simmer gently for 2 to 3 minutes.
5. Stir in the grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce has thickened. Season with salt and pepper to taste.
6. Slice the cooked chicken breasts into thin strips.
7. Add the cooked fettuccine pasta to the skillet with the sauce, tossing gently to coat the pasta evenly. Add the sliced chicken to the skillet and toss again.
8. Remove the skillet from heat and let it sit for a few minutes to allow the sauce to thicken further.
9. Finally, serve the chicken fettuccine alfredo hot, garnished with chopped fresh parsley.