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Creamy Chicken Alfredo served as a delectable featured image.

BEST CREAMY CHICKEN ALFREDO EVER

This recipe delivers a consistently creamy and delicious Chicken Alfredo. It focuses on using fresh ingredients and proper techniques to create a velvety sauce that perfectly coats the pasta and chicken, avoiding common pitfalls like graininess or separation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound fettuccine pasta
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water optional, for adjusting consistency
  • 1/4 teaspoon nutmeg optional
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot
  • Large Skillet
  • Whisk
  • Cooking spoon
  • Colander
  • Knife
  • Cutting board
  • Mixing bowl

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, garlic powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat.
  3. Add the chicken and cook until cooked through, about 5-7 minutes. Set aside.
  4. While the chicken is cooking, bring a large pot of salted water to a boil.
  5. Add the fettuccine and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta water before draining.
  6. Drain the pasta and set aside.
  7. In the same skillet (wipe it clean if necessary), melt the butter over medium heat.
  8. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  9. Pour in the heavy cream and bring to a simmer, stirring occasionally.
  10. Reduce the heat to low and let the cream simmer gently for 2-3 minutes, allowing it to thicken slightly.
  11. Remove the skillet from the heat.
  12. Gradually add the Parmesan cheese, whisking constantly until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
  13. Add the cooked pasta and chicken to the skillet with the Alfredo sauce.
  14. Toss gently to coat the pasta and chicken evenly.
  15. Season with salt, pepper, and nutmeg (if using) to taste.
  16. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.

Notes

For best results, always use freshly grated Parmesan cheese. Avoid pre-shredded cheese. Simmer the cream gently over low heat, avoiding rapid boiling. Whisk the Parmesan cheese into the cream gradually. Alfredo sauce is best served immediately, as it can separate if left to sit.