Chicken Alfredo

Creamy, indulgent chicken Alfredo with a from-scratch parmesan sauce that beats anything from a jar. A restaurant classic made at home in 30 minutes.

Ingredients

• •200g fettuccine
• •2 chicken breasts, sliced thin
• •1 cup heavy cream
• •60g Parmesan, grated
• •2 cloves garlic, minced
• •1 tablespoon butter
• •1 tablespoon olive oil
• •Salt and black pepper to taste
• •Fresh parsley to garnish

Instructions

1. 1. Cook fettuccine in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2. 2. Season chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
3. 3. In the same pan, melt butter over medium heat. Add garlic and cook for 30 seconds.
4. 4. Pour in cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth, about 2–3 minutes.
5. 5. Add cooked fettuccine and toss in the sauce. Add pasta water to loosen if needed.
6. 6. Top with chicken, garnish with parsley and extra Parmesan. Serve immediately.