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To make this tasty dish, you need some key ingredients. Here’s the list: - 12 oz fettuccine pasta - 2 tablespoons olive oil - 1 lb boneless, skinless chicken breasts, sliced thin - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and black pepper to taste - Fresh parsley, chopped for garnish These ingredients work together to create a creamy and delicious meal. The fettuccine pasta soaks up the rich sauce. The chicken adds protein, making it filling. Garlic and Parmesan give it a lovely flavor. If you want to boost the taste, consider these optional ingredients: - Red pepper flakes for heat - Lemon zest for brightness - Spinach or broccoli for added nutrients - Mushrooms for an earthy flavor Adding these can make your dish even better. A little spice or a splash of citrus can change everything. Don't have something on hand? No worries! Here are some easy swaps: - Use whole wheat pasta instead of fettuccine for a healthier option. - Swap heavy cream with half-and-half or a non-dairy milk for a lighter sauce. - If you don't have Parmesan, use Pecorino Romano or nutritional yeast for a vegan option. These substitutions keep your meal tasty and fun. Feel free to mix and match based on what you have. For the full recipe, check out the details above! First, grab a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add 12 oz of fettuccine pasta. Cook it according to the package directions. You want it to be al dente. It should take about 8-10 minutes. After cooking, drain the pasta. Be sure to save 1/2 cup of the pasta water for later. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet. Use medium heat to warm the oil. Slice 1 pound of boneless, skinless chicken breasts into thin pieces. Add the chicken to the skillet. Season it with salt, black pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes. The chicken should be golden brown and cooked through. Once done, remove it from the pan and set it aside. In the same skillet, add 2 cloves of minced garlic. Sauté the garlic for about 1 minute. Be careful not to let it burn. Next, pour in 1 cup of heavy cream. Bring the cream to a gentle simmer. Lower the heat and add 1 cup of grated Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly. Now it’s time to bring it all together. Add the cooked fettuccine and the chicken back into the sauce. Toss everything to combine well. If the sauce seems too thick, add a little of the reserved pasta water. This will help reach your desired consistency. Finally, taste your dish. Adjust the seasoning with salt and pepper if needed. Serve warm and garnish with chopped parsley for a fresh touch. For the full recipe, check back to the beginning. To keep your sauce smooth, stir the cream slowly. Heat it gently and watch for bubbles. If you see lumps, whisk the sauce quickly. Adding cheese too fast can cause lumps. Always add it little by little. This keeps everything creamy. Cook chicken over medium heat for even browning. Slice it thin for quick cooking. Use a meat thermometer to check if it is done. Chicken should reach 165°F. Season it well with salt and pepper for better flavor. Let it rest before cutting for juiciness. Serve your chicken fettuccine Alfredo with a side salad. Garlic bread pairs well too. A sprinkle of fresh parsley adds color and taste. You might also enjoy it with roasted veggies for a healthy twist. For a special touch, add a dash of lemon juice. For the full recipe, please refer to the guide above. {{image_2}} You can make a vegetarian version of chicken fettuccine Alfredo. Just leave out the chicken. Use tofu or tempeh instead. Both options add protein and texture. You can also use mushrooms for a meaty feel. Portobello mushrooms are a great choice. They soak up flavors well. Adding vegetables boosts flavor and nutrition in your dish. Try spinach, broccoli, or peas. Cook them with the pasta for a quick option. You can also sauté bell peppers or zucchini. Adding these veggies gives color and taste. If you want to switch up the protein, there are many choices. Shrimp is a tasty option. It cooks fast and pairs well with the sauce. You can also use turkey or beef. Cook them the same way as the chicken. Each option gives a new twist to the dish. For more ideas, check out the Full Recipe for Easy Chicken Fettuccine Alfredo. After your family feast, let the chicken fettuccine Alfredo cool down. Place it in an airtight container to keep it fresh. Store it in the fridge for up to three days. If you want to save it longer, consider freezing it. When you're ready to enjoy the leftovers, you can reheat them easily. The best way is to use the stove. Add a splash of milk or pasta water to keep it creamy. Heat on low until warm, stirring often. You can also use the microwave. Just cover it and heat in short bursts, stirring in between. To freeze the chicken fettuccine Alfredo, make sure it is completely cool. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. It can last up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight before reheating. For the best taste, use the Full Recipe to make it fresh again! Yes, you can make this dish ahead. Cook the chicken and sauce first. Store them in the fridge for up to two days. When ready to eat, just heat them and toss in the pasta. This keeps the flavors fresh. If your sauce is too thick, don’t worry! Just add a splash of the reserved pasta water. Stir it in slowly until the sauce reaches your desired creaminess. This method keeps the sauce rich and flavorful. To make this dish gluten-free, swap the fettuccine pasta for a gluten-free type. Many brands offer great options, like brown rice or chickpea pasta. Check the labels to ensure they fit your needs. With this swap, you can enjoy the same creamy goodness! For the full recipe, check out the detailed steps provided earlier. In this article, we explored how to make easy Chicken Fettuccine Alfredo. We covered key ingredients, cooking steps, and tips to enhance flavor. I shared options for variations and smart storage information to keep your meal fresh. With these insights, you can create a tasty dish that everyone will love. Enjoy cooking, and don’t hesitate to experiment with your favorite flavors. Happy eating!

Easy Chicken Fettuccine Alfredo

Indulge in a deliciously creamy Chicken Fettuccine Alfredo that's perfect for any night of the week! This quick and easy recipe features tender chicken, rich heavy cream, and savory Parmesan cheese tossed with fettuccine pasta. In just 30 minutes, you can create a comforting dish that will impress your family and friends.
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Ingredients
  

12 oz fettuccine pasta

2 tablespoons olive oil

1 lb boneless, skinless chicken breasts, sliced thin

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and black pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.

    While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced chicken and season with salt, black pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes, or until the chicken is cooked through and golden brown. Remove from the pan and set aside.

      In the same skillet, add minced garlic and sauté for about 1 minute, being careful not to burn it.

        Pour in the heavy cream and bring it to a gentle simmer. Reduce heat and stir in the grated Parmesan cheese, mixing until it melts and the sauce thickens slightly.

          Add the cooked fettuccine and chicken into the sauce, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

            Taste and adjust seasoning with salt and pepper if needed.

              Serve warm, garnished with fresh parsley for a pop of color.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4