Chicken Alfredo Pasta
A comforting and satisfying dish that brings the flavors of creamy sauce and tender chicken together, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 12 ounces fettuccine or any pasta of choice
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-7 minutes. Remove the chicken and set aside.
- Add the remaining tablespoon of butter to the same skillet, then stir in the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth, adding reserved pasta water to adjust consistency if needed.
- Return the cooked chicken to the skillet and add the drained pasta. Toss to combine until well coated in the sauce. Adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with freshly chopped parsley if desired. Enjoy!
Notes
Don’t overcook the chicken. Reserve pasta water for sauce consistency. Use freshly grated cheese for best flavor.