Chicken Alfredo Pasta
A rich and creamy Italian classic featuring tender fettuccine and succulent chicken, perfect for family dinners and special occasions.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces fettuccine pasta You can substitute with any pasta shape.
- 2 tablespoons butter For sautéing garlic.
- 1 cup heavy cream For the creamy sauce.
- 1 cup grated Parmesan cheese Freshly grated is best for texture and flavor.
- 2 cups cooked chicken, diced Rotisserie chicken works well for convenience.
- 2 cloves garlic, minced Adds flavor to the sauce.
- to taste Salt and pepper For seasoning the sauce.
- for garnish Chopped parsley Adds color and freshness.
Instructions
Cooking
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.
- Add the diced cooked chicken to the sauce. Season with salt and pepper to taste.
- Toss the cooked fettuccine in the sauce until well coated, ensuring every strand is luxuriously enveloped.
- Serve hot, garnished with chopped parsley for a burst of color.
Notes
For a richer flavor, consider adding a pinch of nutmeg. Store leftovers in an airtight container and reheat with a splash of milk or cream.