Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 cup freshly grated Parmesan cheese
- 8 ounces fettuccine pasta
- Parsley, chopped (for garnish)
Equipment:
- Large skillet
- Large pot
- Tongs or a spatula
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 cup freshly grated Parmesan cheese
- 8 ounces fettuccine pasta
- Parsley, chopped (for garnish)
Equipment:
- Large skillet
- Large pot
- Tongs or a spatula
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes per side, depending on thickness. Remove from skillet, let rest for a few minutes, then slice or cube.
- Cook the Pasta:
- Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente. Drain, reserving some of the pasta water.
- Make the Alfredo Sauce:
- In the same skillet used for chicken, melt butter over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a simmer. Let simmer for a few minutes until the cream begins to thicken.
- Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, adjust consistency with a little reserved pasta water.
- Combine and Serve:
- Add the cooked pasta to the sauce, tossing well to coat.
- Add the cooked chicken and toss again until everything is heated through.
- Serve garnished with chopped parsley and additional Parmesan if desired.
Tips:
- Sauce Thickness: The sauce will thicken as it cools, so it’s best to serve this dish immediately.
- Cheese: For the best flavor and texture, use freshly grated Parmesan cheese rather than pre-grated varieties.
- Cream: For a lighter version, you can substitute half-and-half or a mix of milk and cream, though the sauce won’t be as rich.
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes per side, depending on thickness. Remove from skillet, let rest for a few minutes, then slice or cube.
- Cook the Pasta:
- Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente. Drain, reserving some of the pasta water.
- Make the Alfredo Sauce:
- In the same skillet used for chicken, melt butter over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a simmer. Let simmer for a few minutes until the cream begins to thicken.
- Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, adjust consistency with a little reserved pasta water.
- Combine and Serve:
- Add the cooked pasta to the sauce, tossing well to coat.
- Add the cooked chicken and toss again until everything is heated through.
- Serve garnished with chopped parsley and additional Parmesan if desired.
Tips:
- Sauce Thickness: The sauce will thicken as it cools, so it’s best to serve this dish immediately.
- Cheese: For the best flavor and texture, use freshly grated Parmesan cheese rather than pre-grated varieties.
- Cream: For a lighter version, you can substitute half-and-half or a mix of milk and cream, though the sauce won’t be as rich.