Classic Chicken Alfredo
A creamy and indulgent Chicken Alfredo pasta dish that's perfect for busy weeknights and guaranteed to please everyone.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta
- 2 cups cooked chicken, shredded or diced You can use rotisserie chicken for convenience.
Cream Sauce
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1/2 cup grated parmesan cheese Use freshly grated for the best texture.
- 2 tbsp butter
- 2 cloves garlic, minced Optional, for added flavor.
- Salt and pepper to taste
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, melt the butter over medium heat. If using garlic, add it now and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and stir gently. Let it simmer for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
- Reduce the heat to low and gradually stir in the grated parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked chicken and pasta to the skillet. Toss everything together until the pasta is evenly coated in the creamy sauce.
Serving
- Serve immediately, garnished with fresh parsley if desired.
Notes
To keep the sauce smooth, avoid high heat while adding cheese and consider using a splash of pasta water or milk if the sauce becomes too thick. Store leftovers in an airtight container in the refrigerator for up to 3 days.