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This classic chicken Alfredo is an easy weeknight dinner perfect for special occasions Juicy chicken blends beautifully with tender pasta and a garlicky Parmesan cream sauce
I remember making this the first time on a hectic weeknight and it instantly became a comfort go-to for us
Ingredients
- Boneless skinless chicken breasts: chosen for their tenderness and quick cooking
- Olive oil: for sautéing which adds subtle flavor and helps chicken brown nicely
- Garlic powder and Italian seasoning blend: for a simple but effective seasoning
- Fettuccine pasta: preferred for its texture though linguine or penne can work
- Unsalted butter: enhances the sauce richness
- Fresh garlic: brightens the sauce with natural pungency
- Heavy cream: creates a smooth and satisfying sauce
- Freshly grated Parmesan cheese: offers a sharp cheesy flavor that melts perfectly
- Salt and freshly ground black pepper: for seasoning balance
- Chopped fresh parsley: adds a fresh color contrast and light herbal note
Step-by-Step Instructions
- Sauté the Chicken:
- Brush chicken breasts with olive oil and season evenly with garlic powder and Italian seasoning Cook over medium heat in a skillet for 5 to 7 minutes per side until cooked through Let rest then slice
- Cook the Pasta:
- While the chicken cooks bring a pot of salted water to a boil and cook fettuccine according to package directions until al dente Drain well
- Prepare the Sauce:
- Melt butter over medium-low heat Add minced garlic and cook for about a minute until fragrant Stir in heavy cream and gently simmer Add freshly grated Parmesan cheese stirring until smooth Season with salt and pepper to taste
- Combine Pasta and Sauce:
- Toss the cooked pasta in the sauce ensuring it is fully coated and creamy
- Serve:
- Place sliced chicken over the pasta Garnish with chopped parsley and serve immediately while warm
I love how fresh garlic lifts the sauce making every bite flavorful and memorable
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days Reheat gently with a splash of cream or milk to restore creaminess Avoid freezing as sauce texture may separate
Ingredient Substitutions
Chicken thighs can be used for a juicier texture Vegetables like mushrooms or broccoli can replace chicken for a vegetarian twist Cream cheese can add a tangier note to the sauce
Serving Suggestions
Pair with a crisp green salad or roasted asparagus to balance the richness Garlic bread or crusty bread complements the creamy pasta beautifully
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Commonly Asked Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts are preferred for their tenderness and quick cooking, though thighs can also be used for a juicier texture.
- → Can I substitute the pasta?
Fettuccine is traditional, but linguine, spaghetti, or small pasta like penne work well too.
- → How can I make the sauce thicker?
Stirring the cooked pasta into the sauce helps it thicken naturally. Adjust cream and cheese quantities if needed.
- → Is it possible to add vegetables?
Yes, sautéed mushrooms or broccoli can be added for a veggie-forward version without chicken.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of cream or milk to keep the sauce creamy.