Creamy Chicken Alfredo: Easy Homemade Recipe
Equipment
- 1 pressure cooker optional
- 1 medium sauce pan
- 1 large pot
- 1 whisk
Ingredients
- 1 lb chicken breast
- 1 lb of your favorite pasta
- 1 cup butter
- 1 1/4 cup heavy cream
- 1 1/4 cup grated parmesan
- salt and pepper to taste
Instructions
- Place the chicken breast in the Instant Pot and set it for 12 minutes. (Alternative methods: bake or cook on the stovetop. The Instant Pot is preferred for tender chicken.)
- Boil 1 lb of pasta until tender, following package instructions for al dente pasta. Drain and set aside.
- In a medium saucepan, combine 1 cup of butter and 1 and 1/4 cup heavy cream over medium-low heat.
- Use a whisk to blend the cream smoothly with the butter.
- Gradually add 1 and 1/4 cup grated Parmesan cheese, whisking continuously until the cheese is fully melted and the sauce thickens.
- Season with salt and pepper to your liking.
- Return the cooked pasta to the pot or a deep pan.
- Pour the Alfredo sauce over the pasta, stirring well to ensure each strand is generously coated with the creamy sauce.
- Slice the cooked chicken breast into thin strips.
- Arrange the sliced chicken on top of the pasta, evenly distributing it across the dish.
- Optionally, garnish with fresh parsley, more grated Parmesan, or a sprinkle of black pepper.
- Serve hot, directly from the stove to the table for the best flavor and consistency.
Notes
Tips for Best Results:
- Use fresh Parmesan cheese for the most authentic flavor.
- If the sauce is too thick, add a splash of milk or pasta water to reach your desired consistency.
- For an extra touch of garlic flavor, add a teaspoon of garlic powder to the sauce while cooking.