Classic Chicken Fettuccine Alfredo
Ingredients
- 8 oz fettuccine pasta
- 1 boneless, skinless chicken breast
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Tools Needed
Instructions
Step 1
Bring a large pot of salted water to a boil and cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 2
In a skillet, melt 2 tablespoons of butter over medium heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Transfer chicken to a plate and set aside.
Step 3
In the same skillet, add the remaining 2 tablespoons of butter and sauté garlic until fragrant. Pour in heavy cream and bring the mixture to a simmer.
Step 4
Reduce heat to low and let the cream sauce simmer for 2-3 minutes or until slightly thickened. Remove from heat and stir in Parmesan cheese until melted.
Step 5
Add cooked fettuccine to the skillet, tossing to coat with the creamy sauce. If the sauce seems too thick, add a bit of reserved pasta water.
Step 6
Slice cooked chicken and add it to the pasta. Toss to combine and season with salt, pepper, and dried basil.
Step 7
Serve immediately, garnished with chopped parsley.
Frequently Asked Questions
What is the secret to a creamy Alfredo sauce?
The key to a rich and creamy Alfredo sauce is to not overcook the cream, allowing it to simmer gently until slightly thickened. Additionally, using high-quality Parmesan cheese will make a significant difference in the flavor.
Preparation Tips
- For an extra-creamy sauce, add 1-2 tablespoons of grated nutmeg to the cream mixture.
- Use fresh parsley for garnish to add a pop of color and freshness to the dish.
Serving Suggestions
- Serve with a side of garlic bread for a comforting Italian-inspired meal.
- Pair with a simple green salad or roasted vegetables for a well-rounded meal.