Easy Chicken Alfredo
This Easy Chicken Alfredo recipe features tender chicken and perfectly cooked fettuccine tossed in a creamy, homemade Alfredo sauce. It's a comforting and satisfying meal that's surprisingly simple to make, perfect for a weeknight dinner.
Equipment
- Large pot
- Large skillet
- Mixing bowl
- Colander
- Measuring cups and spoons
- Cutting board
- Knife
- Tongs or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- 1 pint heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- Pinch of nutmeg optional
- 1 lb fettuccine pasta
- 1 head of broccoli, cut into florets optional
- Fresh parsley, chopped for garnish
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a bowl, toss the chicken with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat.
- Add the chicken to the skillet in a single layer and cook for 5-7 minutes, or until cooked through and lightly browned. Set aside.
- Bring a large pot of salted water to a boil.
- Add the fettuccine pasta and cook according to package directions until al dente.
- If using broccoli, add it to the boiling water during the last 3-4 minutes of cooking.
- Reserve about 1 cup of pasta water before draining.
- Drain the pasta and broccoli (if using) and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant.
- Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
- Season with salt, pepper, and nutmeg (if using).
- Add the cooked pasta and broccoli (if using) to the Alfredo sauce.
- Toss to coat the pasta evenly. Add pasta water if the sauce is too thick.
- Stir in the cooked chicken.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
For a creamier sauce, use freshly grated Parmesan cheese. Adjust the sauce thickness with pasta water. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet with a splash of milk or cream. Variations include adding shrimp, sun-dried tomatoes, or mushrooms. For an extra layer of flavor, add a splash of dry white wine to the sauce after cooking the garlic.