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A bowl of chicken alfredo with tender chicken pieces and creamy sauce.

Quick way to grow Chicken Alfredo

This recipe provides a quick and easy way to prepare delicious Chicken Alfredo, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Fettuccine pasta
  • 2 large Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • 2 cloves Garlic minced
  • 2 cups Heavy cream
  • 1 cup Parmesan cheese grated
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Fresh parsley chopped for garnish

Equipment

  • Large pot
  • Large skillet
  • Stove

Method
 

Preparation
  1. Cook the fettuccine according to package directions in a large pot of salted water.
  2. While pasta cooks, slice the chicken breasts into thin strips or cubes.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Alfredo Sauce
  1. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  2. Pour in the heavy cream, bring to a simmer, then reduce heat to low.
  3. Stir in the grated Parmesan cheese until melted and the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
Combine and Serve
  1. Drain the cooked fettuccine and add it to the skillet with the Alfredo sauce.
  2. Add the cooked chicken back to the skillet and toss everything together to coat the pasta and chicken.
  3. Serve immediately, garnished with fresh chopped parsley.

Notes

For a richer flavor, use freshly grated Parmesan cheese. You can also add some red pepper flakes for a touch of heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.