Ingredients:
- 1 pound (450g) fettuccine pasta
- 2 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 cup (100g) grated Parmesan cheese
- 1/4 cup (60g) unsalted butter
- 2 tablespoons chopped fresh parsley (optional)
- Salt and pepper, to taste
Instructions:
1. Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
2. Cook the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked through and no longer pink in the center.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into thin strips.
3. Prepare the Sauce:
- In the same skillet used for cooking chicken, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a simmer.
- Reduce heat to low and stir in grated Parmesan cheese and unsalted butter until melted and smooth.
- Season with salt and pepper to taste.
4. Combine Everything:
- Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly.
- If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
- Gently fold in the sliced chicken into the pasta and sauce mixture.
5. Serve:
- Garnish with chopped fresh parsley, if desired.
- Serve hot, with additional grated Parmesan cheese on top, if desired.
- Enjoy your delicious Chicken Alfredo Pasta!
Note:
- You can customize this recipe by adding vegetables like broccoli, spinach, or peas for added nutrition and flavor.
- For a lighter version, you can substitute heavy cream with half-and-half or milk, although the sauce may be slightly thinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.