Chicken Alfredo fettuccine pasta recipe 🫶

Okay, here's a classic recipe for Chicken Alfredo Fettuccine Pasta. I've included some notes and tips to help you achieve the best results.

**Yields:** 4-6 servings

**Prep time:** 20 minutes

**Cook time:** 25 minutes

**Ingredients:**

* 1 pound fettuccine pasta

* 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

* 2 tablespoons olive oil

* 2 cloves garlic, minced

* 1/2 cup heavy cream

* 1/2 cup grated Parmesan cheese, plus more for serving

* 1/4 cup butter

* 1/4 teaspoon salt, or more to taste

* 1/4 teaspoon black pepper, or more to taste

* 1/4 cup fresh parsley, chopped, for garnish (optional)

**Equipment:**

* Large pot

* Large skillet or pan

* Tongs

* Cheese grater

* Measuring cups and spoons

**Instructions**

**Get Started:**

1. Bring a large pot of salted water to a boil.

**Cook the Pasta:**

1. Add the fettuccine pasta to the boiling water and cook according to package directions until al dente (usually around 8-10 minutes).

2. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.

**Cook the Chicken:**

1. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.

2. Add the bite-sized chicken pieces to the skillet. Season with salt and pepper.

3. Cook the chicken until it is cooked through and lightly browned, about 6-8 minutes. Make sure the internal temperature reaches 165°F (74°C).

4. Remove the chicken from the skillet and set aside.

**Make the Alfredo Sauce:**

1. In the same skillet, melt the butter over medium heat.

2. Add the minced garlic to the melted butter and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.

3. Pour in the heavy cream and bring to a simmer.

4. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

5. Season the sauce with salt and pepper to taste.

**Combine and Serve:**

1. Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.

2. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

3. Add the cooked chicken to the pasta and sauce. Toss to combine.

4. Garnish with fresh chopped parsley, if desired.

5. Serve immediately, with extra grated Parmesan cheese on the side.

**Tips and Notes:**

* **Chicken Prep:** Cutting the chicken into uniform bite-sized pieces ensures even cooking.

* **Pasta Water:** Don't skip reserving the pasta water! The starch in the water helps to bind the sauce to the pasta and create a creamier texture.

* **Cheese:** Use freshly grated Parmesan cheese for the best flavor and melting. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

* **Garlic:** Be careful not to burn the garlic, as it will make the sauce bitter.

* **Sauce Consistency:** Adjust the amount of pasta water to achieve your desired sauce consistency. Some people prefer a thicker sauce, while others like it a bit thinner.

* **Variations:**

* Add vegetables like spinach, broccoli,peas, or mushrooms to the pasta for added flavor and nutrients.

* Spice it up with a pinch of Accent seasoning.

* Use grilled or rotisserie chicken instead of pan-frying.

* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon cooling, so you may need to add a splash of milk or cream when reheating.

Enjoy your homemade Chicken Alfredo! Let me know if you have any other questions.

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