Chicken Alfredo Pasta
A creamy and rich Chicken Alfredo Pasta that’s perfect for a quick weeknight dinner or a cozy weekend meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 12 ounces fettuccine or preferred pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Cook the Chicken: While the pasta is cooking, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing.
- Prepare the Alfredo Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and simmer for 2-3 minutes.
- Incorporate Cheese: Gradually whisk in the Parmesan cheese until melted and the sauce is creamy. If it’s too thick, add reserved pasta water a little at a time until it reaches your desired consistency.
- Mix Everything Together: Add the drained pasta to the sauce, tossing until well-coated. Slice the chicken and place it on top, garnishing with parsley if desired.
Notes
Don’t overcook the pasta, use fresh Parmesan for better flavor, and consider adding vegetables for extra nutrition.