Creamy Chicken Alfredo Pasta
Chicken Alfredo Pasta is a rich, creamy, and satisfying dish perfect for any occasion. With tender chicken, a smooth Alfredo sauce, and fettuccine pasta, this meal brings together comfort and flavor in every bite.It’s easy to prepare, requiring just a few simple ingredients, and can be customized with various variations.
Ingredients
- 2 skinless boneless chicken breasts about 1 lb / 450g
- 8 oz 225g fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Pepper to taste
- Optional garnish: Fresh parsley or basil chopped
Instructions
Cook the Chicken:
- Start by seasoning your chicken with salt and pepper. Heat a bit of olive oil in a pan over medium heat and cook the chicken for 6-7 minutes per side, or until it’s golden brown and fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.
Make the Alfredo Sauce:
- In a large pan, melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant. Add the heavy cream and bring it to a simmer. Stir occasionally, and cook for about 5 minutes until the sauce thickens slightly. Add the freshly grated Parmesan cheese and continue stirring until the sauce becomes smooth and creamy.
Cook the Pasta:
- Meanwhile, bring a pot of salted water to a boil and cook the pasta until it’s al dente (slightly firm to the bite), following the package instructions. Once cooked, drain the pasta, reserving some pasta water in case you need to thin the sauce later.
Combine the Pasta and Sauce:
- Add the cooked pasta directly to the Alfredo sauce, stirring to coat the pasta with the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Add the Chicken:
- Gently fold the sliced chicken into the pasta and sauce mixture, ensuring that everything is well combined and coated in the creamy Alfredo sauce.