This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it’s quick and easy to make. Whatever your choice, with three simple steps in our chicken alfredo recipe, you’ll have a hearty dinner on the table in no time.
So we know that weekends are *supposed* to be the time to splurge, but to be honest, why the hell would we want to wait until a Saturday afternoon to eat my body weight in carbs and crispy chicken skin. When really Monday through Thursday is a much more stressful time period and more deserving of a major calorie situation? Also, it’s summer and weekends are for outdoor trips thus we want to have something filling before we head out.
Depending on your ability to consume noodles, this thing serves 2 – 4. I’d say it’s perfect for two to enjoy as a decadent date night in, but we slop some of the extras into our parents’ plates or a second serving for us. Check out the full recipe below.
A little tips for you before we get started. The pasta will not coat the noodles very well when right away, but after resting, you’ll have a creamy but light alfredo sauce that coats the noodles perfectly.
- 500g of Chicken Breast
- 500g of Fettuccine
- 1 small onion, finely chopped
- 3 cloves garlic, minced or pressed
- 3 1/2 cups half and half (or use 1/2 milk and 1/2 heavy cream)
- 2 cups of parmesan cheese
- Salt and Pepper
- 5 Tbsp olive oil, divided
- 1 Tbsp butter
Cook fettuccini in a large pot of salted water (4 cups of water with 1 tbsp of salt and olive oil) according to package instructions then drain and set aside.
Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbsp olive oil over medium and saute chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
In the same pan over medium, heat 3 Tbsp olive oil and 1 Tbsp of butter. Add onion and saute 3 minutes, or until soft. Add garlic and saute another 30 seconds, stirring constantly. Then add half-n-half and simmer over medium 5-7 min, or until just barely beginning to thicken. Add chicken back to the pan, along with 1/4 cup parsley and season sauce to taste.
Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let pasta rest 10-15 minutes then stir to combine and serve.