Chicken Alfredo Pasta
A creamy and savory Chicken Alfredo Pasta that combines tender chicken and fresh fettuccine with a velvety Alfredo sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Meat-based
Ingredients
- 1 pound Chicken Breast, boneless and skinless, diced
- 8 ounces Fettuccine (or any pasta of your choice)
- 4 tablespoons Butter
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated
- Salt and Pepper, to taste
- Chopped Parsley, for garnish
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- Sauté the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant. Pour in the heavy cream and simmer for 2-3 minutes, stirring frequently.
- Add Cheese: Gradually whisk in the grated Parmesan cheese until it melts and the sauce becomes smooth. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Combine: Add the cooked fettuccine and chicken back into the skillet. Toss to coat everything evenly in the Alfredo sauce. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the Chicken Alfredo Pasta and garnish with chopped parsley if desired. Enjoy!
Notes
For added flavor, avoid overcooking the pasta and use fresh ingredients. Keep the sauce warm prior to serving.