Creamy Chicken Fettuccine Alfredo

• Chicken Breast

  0.5 lb
• Fettuccine Pasta

  4 oz
• Heavy Cream

  1 cup
• Parmesan Cheese, grated

  0.5 cup
• Unsalted Butter

  4 tbsp
• Garlic, minced

  2 cloves
• Olive Oil

  1 tbsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Fresh Parsley, chopped (for garnish)

  2 tbsp

All Steps

1. 1

   Pat chicken breast dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet, let rest for a few minutes, then slice into strips or cubes.

2. 2

   While chicken cooks, bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente.

3. 3

   While pasta cooks, melt butter in the same skillet (or a clean one) over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4. 4

   Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and cook for 3-5 minutes, allowing the sauce to thicken slightly.

5. 5

   Remove skillet from heat. Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. Season the sauce with salt and pepper to taste.

6. 6

   Drain the cooked fettuccine and add it directly to the Alfredo sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash of pasta water to reach desired consistency.

7. 7

   Add the sliced chicken to the pasta and toss gently. Serve immediately, garnished with fresh chopped parsley.