Creamy Chicken Alfredo

A creamy. rich homemade alfredo is perfect for a pasta night!

At this point, I am not sure how many alfredo recipes I have shared over the last 15 years but it has to be at least a dozen. I’ll definitely have to actually count them once I have my recipe tags in order and everything from the old blog moved over to this blog. Why do I have so many alfredo recipes? Because my oldest loves alfredo and it is requested often. I should probably start seeing how close new recipes are to old recipes but I’ve never been one to let that stop me from making a recipe. I definitely have looked at them and thought they looked familiar…only to find they are based on the same recipe or one was adapted from the other. This is what I get for hoarding recipes.

What You Need:

For the Chicken & Pasta:

• 1 lb. fettuccine pasta

• 2 boneless, skinless chicken breasts

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 2 Tbsp. olive oil

For the Alfredo Sauce:

• 1/2 cup unsalted butter

• 2 cups heavy cream

• 2 cloves minced garlic

• 3 cups shredded Parmesan cheese

• 1/2 tsp. black pepper

• Parmesan cheese and parsley for garnish

Directions:

1. For the Chicken & Pasta: Cook pasta al dente. Then drain and set aside.

2. Meanwhile, butterfly the chicken into 4 thinner fillets. Season with salt and pepper.

3. In a large, deep skillet, add olive oil and heat over medium-high heat.

4. Add chicken and cook for 6 to 8 minutes on each side until well browned. Then remove from pan.

5. For the Alfredo Sauce: Add butter and garlic to a medium saucepan over medium heat. Cook until butter has melted and garlic is fragrant.

6. Whisk in heavy cream and bring to a simmer. Cook for 3 minutes while stirring often.

7. Add Parmesan and black pepper. Stir until cheese has melted and sauce has thickened.

8. Toss sauce with noodles.

9. Slice chicken into strips.

10. Serve pasta topped with chicken strips, additional Parmesan, and parsley.

Recipe from Dinner Then Dessert