Chicken Fettuccine Alfredo is a classic Italian-inspired dish that combines tender chicken, rich Alfredo sauce, and fettuccine pasta. It’s a creamy and flavorful dish that is loved by many. Here’s a recipe to make Chicken Fettuccine Alfredo:
8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 cup chicken broth or vegetable broth
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
2 tbsp fresh parsley, chopped (optional for garnish)
1 tbsp lemon juice (optional)
Pasta Cooking: In a large skillet or pan, bring about 2-3 cups of water to a boil. Add a pinch of salt and the fettuccine. Cook until al dente, stirring occasionally. Remove the pasta and set aside. Drain the water.
Shrimp Cooking: In the same pan, heat the olive oil over medium-high heat. Add the shrimp in a single layer, making sure they don’t overlap. Cook until the undersides turn pink, about 2 minutes. Flip the shrimp over and cook until they’re pink on both sides, about 1-2 minutes more. Remove the shrimp from the pan and set them aside.
Garlic and Red Pepper Flakes: Reduce the heat to medium and add the minced garlic and red pepper flakes to the pan. Sauté until the garlic becomes aromatic but not browned, about 1 minute.
Alfredo Sauce: Add the chicken broth to the pan to deglaze it. Bring it to a simmer. Then, reduce the heat to medium-low and add the heavy cream, Parmesan, salt, and pepper. Stir and cook until the cheese melts into the sauce.
Combining: Return the cooked fettuccine and shrimp back into the pan. Toss everything to coat the pasta and shrimp with the Alfredo sauce. If the sauce is too thick, you can add a bit more broth or cream until your desired consistency is reached.
Finishing Touches: If using, sprinkle the lemon juice over the top and toss. Adjust salt and pepper as needed.
Serving: Serve the shrimp fettuccine Alfredo hot, garnished with fresh parsley and extra Parmesan if desired.
Enjoy your meal!