Chicken Alfredo Recipe Classico | Open Dishes Recipe Online Blog

Chicken Fettuccine Alfredo has been a classic American favorite for years, and today I would like to share with you a family recipe passed down to me by my beloved mother. This version of the dish is characterized by its creamy texture, succulent chicken bites, and delectable sauciness. It is perfect for any occasion, from casual dinners to special gatherings. Try it out and see for yourself why it has remained popular over the years!

Chicken Fettuccine Alfredo Recipe

Ingredients:

1 pound fettuccine pasta
1 1/2 cups heavy whipping cream
1/2 cup unsalted butter
1 1/2 cups grated Parmesan cheese
1 pound chicken breast, boneless and skinless
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Cook fettuccine according to package instructions until al dente. Drain and set aside.
Cut chicken breasts into small, bite-sized pieces and season with salt and pepper.
Melt butter in a large skillet over medium heat.
Add the chicken and garlic to the skillet and cook until chicken is no longer pink, stirring occasionally.
Add the heavy cream to the skillet and bring to a simmer.
Add the Parmesan cheese and stir until melted and the sauce has thickened, about 5 minutes. Adjust seasoning with salt and pepper as needed.
Add the cooked fettuccine to the skillet and toss until well coated in the sauce.
Serve hot garnished with additional Parmesan cheese and chopped parsley.

And if you’re craving a twist on the classic, give this Chicken Alfredo recipe a try!

Chicken Alfredo Recipe

Ingredients:

1 pound fettuccine pasta
1 1/2 cups heavy cream
1/2 cup unsalted butter
1 1/2 cups grated Parmesan cheese
1 pound chicken breast, boneless and skinless
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
2 cups baby spinach

Instructions:

Cook fettuccine according to package instructions until al dente. Drain and set aside.
Cut chicken into small, bite-sized pieces and season with salt and pepper.
Melt butter in a large skillet over medium heat.
Add the chicken and garlic to the skillet and cook until chicken is no longer pink, stirring occasionally.
Add the heavy cream to the skillet and bring to a simmer.
Add the Parmesan cheese, sun-dried tomatoes, and baby spinach, and stir until everything is well incorporated and the sauce has thickened, about 5 minutes. Adjust seasoning with salt and pepper as needed.
Add the cooked fettuccine to the skillet and toss until well coated in the sauce.
Serve hot garnished with additional Parmesan cheese and chopped parsley.

Both of these recipes are perfect for any occasion and very easy to put together. Try them out and see why they have remained some of America’s most beloved dishes for so many years!

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