Indulge in the creamy, dreamy goodness of "My Chicken Fettuccine Alfredo" that will have your taste buds dancing! This Italian classic is a perfect blend of tender fettuccine, succulent chicken, and a rich Alfredo sauce that’s so easy to whip up, you’ll wonder why you haven’t made it sooner. In just 30 minutes, you can serve a restaurant-quality dish that’s sure to impress your family and friends. Ready to elevate your dinner game? Let’s dive into this delicious recipe that promises to be a crowd-pleaser!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: fettuccine, cooked chicken, heavy cream, Parmesan cheese, butter, garlic, salt, and pepper.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the Alfredo sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to burn it.
- Once the garlic is fragrant, pour in the heavy cream, stirring to combine. Allow the cream to simmer gently for about 3-5 minutes, stirring occasionally. This will help thicken the sauce slightly.
- After the cream has simmered, reduce the heat to low and gradually whisk in the grated Parmesan cheese until it is fully melted and incorporated into the sauce. The sauce should be creamy and smooth.
- Season the sauce with salt and pepper to taste. Remember, the Parmesan cheese is already salty, so taste before adding too much salt.
- Once the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the cooked fettuccine directly into the skillet with the Alfredo sauce. Toss to combine, ensuring the pasta is well coated. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Next, gently fold in the shredded cooked chicken, allowing it to warm through in the sauce for about 2-3 minutes.
- Once everything is well combined and heated, remove the skillet from the heat. Serve the Chicken Fettuccine Alfredo immediately, garnished with additional grated Parmesan cheese and freshly cracked black pepper if desired.
Tips
- Perfect Pasta: To achieve the ideal al dente texture, make sure to stir the fettuccine occasionally while it cooks. This prevents it from sticking together and ensures even cooking.
- Garlic Gold: Be cautious with the garlic! Sauté it just until fragrant; if it turns brown, it can impart a bitter taste to your sauce.
- Creamy Consistency: If your Alfredo sauce becomes too thick, don’t hesitate to add a splash of the reserved pasta water. This will help achieve that silky, smooth finish.
- Cheese Choice: For the best flavor, opt for freshly grated Parmesan cheese rather than pre-packaged varieties. It melts better and gives your sauce a richer taste.
- Add Some Greens: For a pop of color and nutrition, consider tossing in some steamed broccoli or spinach right before serving. It pairs beautifully with the creamy sauce.
- Garnish with Flair: Elevate your dish by garnishing with extra Parmesan and a sprinkle of freshly cracked black pepper or chopped parsley for a touch of elegance.
- Meal Prep Magic: If you’re short on time, you can prepare the chicken in advance or use rotisserie chicken for a quick and easy shortcut without sacrificing flavor.
Nutrition Facts
Calories: 625kcal
Carbohydrates: 45g
Protein: 40g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 150mg
