Chicken Alfredo
Ingredients
Main Ingredients
chicken breast (raw)
300 g
fettuccine pasta (dry)
200 g
parmesan cheese (grated)
80 g
heavy cream (liquid)
200 ml
butter (room_temperature)
30 g
garlic (minced)
3 cloves
olive oil (liquid)
15 ml
salt
3 g
black pepper
2 g
fresh parsley (chopped)
10 g
Instructions
Prepare ingredients
Mince the garlic and grate the parmesan cheese.
Cook the pasta
Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente.
Cook the chicken
Season chicken breast with salt and pepper. Heat olive oil in a pan over medium-high heat and cook chicken until golden and cooked through.
Make the Alfredo sauce
In the same pan, melt butter and sauté garlic until fragrant. Add heavy cream and bring to a gentle simmer, then stir in parmesan until melted and sauce thickens.
Combine pasta and chicken
Slice the cooked chicken and add it to the sauce along with the drained pasta. Toss everything together until well coated.
Serve
Plate the chicken alfredo and garnish with chopped parsley if desired.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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