Homemade Chicken Alfredo
Creamy homemade chicken Alfredo with fettuccine and a bright touch of lemon.
Equipment
- Large Pot
- large nonstick skillet
- Colander
- Measuring cups and spoons
- Knife
- Cutting Board
- Grater
Ingredients
- 1 boneless skinless chicken breast cut into thin strips
- 1 pound dry fettuccine noodles about 1 box
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic minced
- 1.25 cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice about from 1 lemon
- 1.5 cups heavy cream room temperature
- 1 cup freshly grated Parmesan cheese
- 0.25 cup fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and set aside.
- While the pasta cooks, slice the chicken breast into thin strips and pat dry.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken strips and cook until golden and cooked through, about 6–7 minutes per side depending on thickness. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add the minced garlic and sauté for about 1–2 minutes until fragrant (do not let it burn).
- Pour in the chicken broth and add the lemon juice, scraping up any browned bits from the pan. Bring the mixture to a gentle boil.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes to warm the cream and thicken slightly.
- Add the cooked pasta and the chicken back to the skillet and toss to combine and heat through.
- Remove the pan from heat and stir in the grated Parmesan until the sauce is smooth and coats the pasta. Season to taste with salt and pepper if desired.
- Sprinkle with chopped fresh parsley and serve immediately.
Notes
- You can stir in steamed or sautéed broccoli for added vegetables.
- A handful of spinach mixed in works well for extra greens.
- Add red pepper flakes to the sauce or as a finishing touch for a little heat.