Craving a restaurant-quality pasta dish that you can easily whip up at home? Look no further than this mouthwatering chicken alfredo recipe! This Italian-American favorite combines tender chicken breast with perfectly cooked fettuccine, all enveloped in a rich, creamy sauce that will transport your taste buds straight to Rome. Whether you’re a seasoned chef or a kitchen novice, this foolproof recipe will help you create a memorable dinner that’s sure to impress your family and friends.

Equipment Needed

• Large pot for pasta
• 12-inch skillet or sauté pan
• Cheese grater
• Wooden spoon/tongs
• Instant-read thermometer (optional)

Why You’ll Love This Recipe

Get ready to discover your new favorite pasta dish! This chicken alfredo recipe delivers restaurant-worthy results in the comfort of your home, all while being surprisingly budget-friendly and ready in just 30 minutes. Perfect for both casual family dinners and special occasions, this recipe features a foolproof method that even kitchen novices can master. The creamy, silky sauce wraps around perfectly cooked pasta and tender chicken, creating a meal that satisfies both picky eaters and discerning food lovers. Best of all, you can prep components ahead of time for easy entertaining, and leftovers reheat beautifully for next-day lunches. With endless customization options for proteins and vegetables, this versatile recipe will become a trusted staple in your cooking repertoire.

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Ingredients

• 1 pound (450g) fettuccine pasta

• 2 large boneless, skinless chicken breasts (about 1 pound or 450g)

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 2 cups (480ml) heavy cream

• 1 cup (100g) freshly grated Parmesan cheese

• 1/2 cup (50g) freshly grated Romano cheese

• 1/4 cup (15g) chopped fresh parsley

• Salt and freshly ground black pepper to taste

• 1/4 teaspoon nutmeg (optional)

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Directions

• – Prepare the Chicken :
  Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until it turns golden brown and is fully cooked through. Once done, remove the chicken from the skillet and let it rest for about 5 minutes before slicing it into thin strips, allowing the juices to redistribute for maximum flavor.
• – Cook the Pasta :
  Bring a large pot of salted water to a boil, then add the fettuccine and cook according to the package instructions until it reaches an al dente texture. Just before draining the pasta, reserve 1 cup of the pasta cooking water, which can be used later to adjust the sauce’s consistency. Drain the pasta and set it aside.
• – Prepare the Alfredo Sauce :
  In the same skillet used to cook the chicken, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, releasing its aroma. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low, and gradually whisk in the Parmesan and Romano cheeses until the sauce becomes smooth and creamy. Season with salt, pepper, and a pinch of nutmeg (if using) to enhance the flavor.
• – Combine and Serve :
  Add the cooked fettuccine to the skillet with the Alfredo sauce, gently tossing to coat the pasta evenly. If the sauce is too thick, gradually stir in some of the reserved pasta water until the desired consistency is reached. Fold in the sliced chicken and chopped parsley, combining everything thoroughly. Serve immediately, garnished with extra Parmesan cheese and parsley for added flavor and presentation, if desired.

Tips and Variations

• Al Dente Perfection: For the best texture, cook your pasta just until it’s al dente. The pasta will finish cooking when combined with the warm sauce.
• Cheese Matters: For optimal flavor and melting qualities, opt for cheese you grate yourself from Parmesan and Romano blocks. Store-bought shredded cheese contains additives that may result in a gritty sauce texture.
• Lighten It Up: For a lighter version, substitute half-and-half for the heavy cream and use grilled chicken breast instead of pan-fried.
• Vegetable Boost: Add variety by incorporating cooked mushrooms, wilted spinach, or roasted peppers for extra nutrition.
• Seafood Twist: Try substituting the chicken with grilled shrimp or scallops for a delicious seafood alfredo. [Check out our seafood alfredo recipe here]
• Garlic Lovers: For an extra garlicky kick, roast a whole head of garlic and mash the cloves into the sauce.
• Make-Ahead Tips: The chicken and sauce components can be made 48 hours before serving. When serving, warm gently and combine with just-cooked pasta.

Frequently Asked Questions

Why is my sauce grainy?

This usually happens when cheese is added to too-hot liquid or when using pre-grated cheese. Ensure your cream is just simmering and always use freshly grated cheese.

Can I make this ahead of time?

While best served fresh, you can prepare components separately:

• The chicken can be cooked and sliced two days in advance.
• Make sauce up to 24 hours ahead
• Cook pasta fresh when ready to serve

What can I substitute for heavy cream?

Though heavy cream yields the best outcome, alternatives include:

• Half-and-half (for lighter version)
• Whole milk + butter
• Note: Alternative milks may not achieve the same creamy texture

Pairing Suggestions

Chicken Alfredo pairs wonderfully with a sparkling water with a squeeze of lemon or salsa sauce if you like. Serve alongside a fresh green salad and some warm garlic bread for a complete Italian-inspired feast.

Conclusion

This chicken alfredo recipe is the perfect blend of simplicity and indulgence. With its creamy texture, savory flavors, and comforting warmth, it’s no wonder this dish has become a beloved classic in homes and restaurants alike. This dish promises to delight both everyday meals and special gatherings, offering restaurant-quality results that will wow your diners.

We’d love to see your results! Share your photos and tag us @Wonder.Recipes and leave a comment below with your cottage cheese recipe variations.