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creamy fettuccine Alfredo topped with golden sliced chicken and cracked pepper in a wide horizontal shot, served in a shallow white bowl with a sprinkle of parsley on a soft linen napkin, natural light, shallow depth of field, landscape orientation

Chicken Alfredo

Fettuccine in a Parmesan cream sauce, with golden, pan-seared chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz fettuccine
  • 1 lb chicken breast
  • 3 tbsp butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan
  • 2 cloves garlic minced
  • salt and pepper to taste

Method
 

  1. Cook the fettuccine in salted water until al dente, then drain.
  2. Season the chicken and sear in 1 tablespoon butter until golden and cooked through, then slice.
  3. In the same pan, melt the remaining butter and saute the garlic for 30 seconds.
  4. Pour in the cream and simmer gently, then whisk in the Parmesan until the sauce is smooth.
  5. Toss the pasta in the sauce, top with sliced chicken, and season to taste.

Notes

Add a splash of pasta water if the sauce gets too thick.