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Chicken Alfredo

A classic Italian-American dish featuring tender chicken, al dente pasta, and a rich, creamy sauce that captures the essence of comfort food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 3 pieces boneless, skinless chicken breasts
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup Parmesan cheese freshly grated preferred
  • 1/2 cup Romano cheese freshly grated preferred
  • 2 tablespoons butter
Pasta and Seasoning
  • 8 oz fettuccine or spaghetti
  • 1 bunch parsley for garnish
  • to taste black pepper
  • to taste salt

Method
 

Preparation
  1. Cook pasta according to package directions. Once done, drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
  3. Season chicken breasts with salt and black pepper. Add them to the skillet and cook for approximately 6-7 minutes per side, or until cooked through and nicely browned. Remove the chicken and slice it thinly.
Cooking
  1. In the same skillet, add chicken broth, heavy cream, and whole milk, bringing the mixture to a simmer.
  2. Stir in the Parmesan and Romano cheese until fully melted and the sauce is smooth.
  3. Add the cooked pasta and sliced chicken into the sauce, stirring until everything is well combined.
  4. Garnish with freshly chopped parsley before serving.

Notes

For best results, use freshly grated cheese and ensure the chicken is at room temperature before cooking. Leftover chicken Alfredo can be stored in an airtight container in the refrigerator for up to three days.