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Creamy Chicken Alfredo
This easy Chicken Alfredo is creamy homemade fettuccine alfredo with chicken, just like the menu at Olive Garden and other restaurants.
Servings: 6 servings
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 2 chicken breasts or 2 cans of canned chicken (You don't need to cook the canned chicken, just drain and rinse it thouroughly)
- 3 cloves garlic minced
- salt and pepper to taste
- 2 cups heavy cream
- 3/4 cup grated parmesan cheese divided
Serving - optional
- fresh parsley chopped
- red pepper flakes
Cook pasta in a large pot of water according to package directions until al dente. Drain and toss with a small amount of olive oil to prevent sticking.
Place a large skillet over medium-high heat. Add olive oil and butter followed by sliced chicken breasts.
Sauté for 2-3 minutes until the chicken is no longer pink and starting to turn golden brown.
Add the minced garlic and season with salt and pepper. Sauté for 30 seconds more until fragrant.
Add cream to the pan and reduce heat to medium-low.
Cook several minutes until the sauce is bubbling and thickening, stirring from time to time.
Once thickened, add 1/2 cup parmesan to the pan and stir until combined. Remove from heat.
Add cooked pasta to the chicken mixture, tossing several times to combine.
Place pasta on serving plates. Sprinkle remaining parmesan on top and garnish with optional parsley. Enjoy!
- Make Ahead Tip: You can make the alfredo sauce ahead of time excluding the parmesan cheese. Store for up to 2 days in an airtight container in the fridge. When the pasta is nearly ready, reheat the sauce for 2-3 minutes in a skillet over medium heat. Stir in the parmesan cheese before combining with the pasta.
Calories: 497kcal | Carbohydrates: 44g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 314mg | Potassium: 411mg | Fiber: 1g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 3.3mg | Calcium: 250mg | Iron: 1.5mg