Quick Chicken Alfredo – Creamy, Dreamy & Weeknight-Friendly!

This classic Alfredo dish features tender chicken in a luscious garlic-Parmesan cream sauce, tossed with fettuccine (or your favorite pasta). It’s cozy, indulgent, and shockingly easy to pull off.

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📝 Ingredients:

(Serves 4)

For the chicken:

• 2 chicken breasts, thinly sliced or cubed
• 1 tablespoon olive oil or butter
• Salt & pepper to taste
• Optional: pinch of Italian seasoning or garlic powder

For the Alfredo sauce:

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• Salt & black pepper to taste
• Optional: pinch of nutmeg or chili flakes

To serve:

• 12 oz (340 g) cooked fettuccine or pasta of choice
• Fresh parsley, chopped (for garnish)
• Extra Parmesan for topping

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👩‍🍳 Instructions:

1. Cook the pasta:

• Cook pasta according to package instructions. Drain and set aside (reserve a little pasta water just in case).

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2. Cook the chicken:

• Heat olive oil or butter in a large skillet over medium heat.
• Season chicken with salt, pepper, and optional herbs.
• Cook for 5–7 minutes until golden and cooked through. Remove and set aside.

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3. Make the Alfredo sauce:

• In the same skillet, melt butter and sauté garlic for 30 seconds.
• Pour in the cream and bring to a gentle simmer (don’t boil).
• Stir in Parmesan until melted and smooth. Season to taste.

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4. Combine:

• Return chicken to the pan.
• Toss in cooked pasta and stir until evenly coated. Add a splash of reserved pasta water if sauce is too thick.

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5. Serve:

• Garnish with parsley and extra cheese. Serve immediately while hot and creamy!

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💡 Tips & Variations:

✔️ Use rotisserie chicken to save time.
✔️ Add steamed broccoli, spinach, or peas for a veggie boost.
✔️ Try it with shrimp instead of chicken for a seafood twist!

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Would you like a one-pot version or a low-carb option like Alfredo with zucchini noodles? 🍝🥦

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