Chicken Alfredo Pasta
A creamy and savory Chicken Alfredo Pasta that combines perfectly cooked pasta with tender chicken and indulgent Alfredo sauce. Quick, easy, and satisfying for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 12 ounces fettuccine or penne
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped 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. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and add the butter. Stir until the butter melts.
- Gradually whisk in the grated Parmesan cheese until smooth. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Add the cooked pasta and chicken back into the skillet. Toss to coat everything well in the sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
Don’t overlook the importance of reserving pasta water to adjust sauce consistency.