Chicken Alfredo Pasta
A creamy, comforting dish featuring tender chicken, rich Alfredo sauce, and perfectly cooked pasta, perfect for busy weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Parsley, chopped (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté the Chicken: In the same pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Add them to the pot and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the pot and let it rest for a few minutes before slicing.
- Prepare the Sauce: In the same pot, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir well, cooking for 2-3 minutes until the cream begins to thicken.
- Add Cheese: Stir in the grated Parmesan cheese and mix until smooth. If the sauce gets too thick, add a bit of the reserved pasta water to achieve your desired consistency.
- Combine Everything: Add the cooked fettuccine and sliced chicken back into the pot. Toss everything together until well coated with the Alfredo sauce.
- Garnish and Serve: Serve hot, garnished with chopped parsley if desired.
Notes
For a vegetarian version, substitute chicken with mushrooms or tofu. Adjust creaminess by mixing in chicken broth if desired.
Find it online: https://www.chickenpalette.com/food-items/