Chicken Fettuccine Alfredo Recipe
This Chicken Fettuccine Alfredo recipe stands out because it doesn't rely on a thickening agent, making it both unique and versatile! Its simplicity allows you to easily adapt and customize the dish to suit your preferences.
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Servings: 4 servings-
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons butter
- 3 skinless boneless chicken breast halves, cut into chunks
- 8 ounces mushrooms sliced
- 1 teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- 1 ½ cups heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Begin by bringing a large pot of lightly salted water to a boil. Once boiling, add the fettuccine and cook for 8 to 10 minutes until it reaches an al dente texture. Drain the pasta and set it aside.
- In a large skillet, melt the butter over medium heat. Add the chicken chunks and sliced mushrooms, cooking until the chicken is fully cooked and no longer pink. Season the mixture with garlic salt and ground black pepper, ensuring an even coating.
- Pour the heavy cream into the skillet, stirring continuously as it cooks until the sauce thickens to your desired consistency. Gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
- Serve the creamy Alfredo sauce over the cooked fettuccine noodles, ensuring even distribution. Enjoy your delicious Chicken Fettuccine Alfredo!
Notes
You can transform this dish into a seafood fettuccine Alfredo by replacing the chicken breasts with one package of imitation crabmeat and a small bag of frozen, cooked salad shrimp.