Chicken Alfredo Pasta
A creamy, luscious meal featuring tender pasta and succulent chicken, perfect for weeknight dinners 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: None
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into strips
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Garlic: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make the Alfredo Sauce: Pour in the heavy cream, stirring to combine with the garlic. Allow the cream to simmer for 2-3 minutes, then add the Parmesan cheese, whisking until melted and smooth. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Combine Everything: Return the cooked chicken to the skillet with the sauce and stir to coat. Add the cooked fettuccine to the skillet, tossing everything together until well mixed. Adjust salt and pepper to taste.
- Serve and Garnish: Serve immediately, garnishing each plate with chopped parsley for a fresh finish.
Notes
Avoid overcooking the chicken and pasta. Use fresh ingredients for the best flavor.