The Best Chicken Alfredo Recipe Ever
If you’re craving a comforting, creamy dish that’s both easy to make and bursting with flavor, then look no further. This Chicken Alfredo recipe is everything you need—rich, flavorful, and perfect for any dinner table.
Ingredients
- 2 large chicken breasts boneless, skinless
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- ½ teaspoon garlic powder
- 8 oz fettuccine pasta
- Fresh parsley for garnish, optional
Instructions
- Start by gathering all your ingredients. Cook the fettuccine according to package instructions, then drain and set it aside. 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 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and set it aside to rest.
- In the same skillet, lower the heat and add minced garlic. Sauté for about 1 minute until fragrant. Then, add the heavy cream and chicken broth. Stir and bring it to a simmer.
- Once the sauce begins to simmer, stir in the grated Parmesan cheese and garlic powder. Continue stirring until the cheese melts and the sauce thickens to a creamy consistency. Adjust seasoning with salt and pepper as needed.
- Slice the cooked chicken into strips or bite-sized pieces. Add the fettuccine to the sauce, tossing to coat the pasta evenly. Gently stir in the chicken pieces until well combined.
- Serve your creamy chicken Alfredo hot, garnished with freshly chopped parsley for a pop of color and added flavor.
Notes
- Perfect Chicken: To keep your chicken juicy, don’t overcook it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).
- Make It Your Own: Feel free to add vegetables like broccoli or spinach to boost the dish with extra flavor and nutrients.
- Thickening the Sauce: If the sauce is too thin, let it simmer for a few extra minutes to thicken. If it’s too thick, add a little more chicken broth or cream.
- Leftovers: This dish stores well in the fridge for up to 3 days. Just reheat on low heat to prevent the sauce from separating.