Ingredients of Chicken Alfredo
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
12 ounces fettuccine pasta
2 tablespoons butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese (optional)
1/4 teaspoon ground nutmeg (optional)
Fresh parsley, chopped, for garnish
Instructions for making Chicken Alfredo:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the fettuccine and cook according to package instructions until al dente.
Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Prepare the Chicken:
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 5-7 minutes on each side, or until they are golden brown and cooked through.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
If using, add the grated mozzarella cheese and ground nutmeg, stirring until the sauce is well combined and creamy.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce.
Toss to coat the pasta evenly with the sauce.
If the sauce is too thick, add a little of the reserved pasta cooking water to reach the desired consistency.
Serve:
Arrange the sliced chicken on top of the Alfredo pasta.
Garnish with chopped fresh parsley.
Serve immediately and enjoy!
This Chicken Alfredo is a delightful dish that pairs perfectly with a side salad and some garlic bread. Enjoy this creamy, cheesy pasta dish with your loved ones!
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