Chicken Alfredo

Combining juicy chicken, al dente pasta, and a creamy Parmesan cheese sauce, Chicken Alfredo is a quick, comforting meal packed with flavor — perfect for impressing without the fuss!

Ingredients:

For the chicken:

2 boneless, skinless chicken breasts, cut into strips or cubes

Salt and black pepper to taste

1 tablespoon olive oil or butter

For the Alfredo sauce:

2 tablespoons butter

2 cloves garlic, minced

1 cup (240 ml) heavy cream

1 cup (100 g) grated Parmesan cheese

Salt and pepper to taste

Nutmeg (optional, pinch)

For the pasta:

300 g fettuccine or other long pasta

Water and salt for cooking

Directions:

Cook the fettuccine in salted water until al dente. Reserve some of the cooking water (about 1/2 cup).

Season the chicken with salt and pepper. Heat the olive oil or butter in a large skillet and brown the chicken for about 5–6 minutes, until cooked through. Set aside.

In the same skillet, melt the butter and sauté the garlic for 1 minute. Add the cream and cook over low heat for 3–4 minutes, until heated through.

Add the Parmesan cheese and stir until the sauce is creamy. Season with salt, pepper, and nutmeg, if desired.

Add the chicken to the sauce and stir in the cooked pasta. If necessary, add a little of the reserved water to adjust the consistency.

Serve immediately, topped with more grated Parmesan.

Bonus tip:

For a lighter version, use grilled chicken and replace some of the cream with milk or yogurt.

You can add cooked broccoli or sautéed mushrooms for an extra pop of flavor and color.