Chicken Alfredo Pasta
This Chicken Alfredo Pasta brings together tender chicken, creamy sauce, and perfectly cooked pasta in a quick and easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: None
Ingredients
- 12 ounces fettuccine (or pasta of your choice)
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Parsley, for garnish (optional)
Instructions
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove from the skillet and let it rest before slicing.
- Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Pour in the heavy cream, bringing it to a gentle simmer. Stir constantly.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Slice the chicken and return it to the skillet, then add the drained pasta. Toss until well combined, ensuring everything is coated in the creamy sauce.
- Serve hot, garnished with parsley if desired.
Notes
Don’t overcook the pasta and use fresh ingredients for best results.