Chicken Alfredo (Classic Style)

Creamy fettuccine pasta tossed with butter, parmesan and pasta water, topped with pan-seared chicken.

Ingredients

250 g fettuccine or spaghetti

2 chicken breasts

3 tbsp butter

1 cup grated parmesan cheese

3 cloves garlic, minced

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

parsley (optional)

extra parmesan

Instructions

Cook Pasta

Bring a pot of salted water to a boil.

Cook pasta until al dente.

Reserve 1 cup pasta water before draining.

Cook Chicken

Season chicken with salt and pepper.

Heat olive oil in a pan over medium-high heat.

Cook chicken 5–6 minutes per side until golden and cooked through.

Remove chicken and slice into strips.

Make Alfredo Sauce

In the same pan melt butter over medium heat.

Add garlic and cook for 30 seconds.

Add cooked pasta and 1/4 cup pasta water.

Emulsify Sauce

Add parmesan gradually while tossing pasta.

Add more pasta water if needed until creamy sauce forms.

Serve

Top pasta with sliced chicken.

Garnish with parsley and extra parmesan.

Notes

Use freshly grated parmesan for best texture.

Pasta water helps create a silky sauce.

Add cream if you prefer a richer sauce.

Additional Tags

Cuisine: Italian

Dietary: None

Difficulty: Medium

Season: All Season