Chicken Alfredo Pasta
If you’re craving something creamy, hearty, and easy to make, chicken alfredo pasta is the perfect choice. It’s rich, full of flavor, and comes together with just a few simple ingredients. This is the kind of meal that feels comforting every time you make it.
Equipment
- Large Skillet
- Large Pot
- Tongs
Ingredients
Chicken Alfredo Pasta Ingredients
- 2 large chicken breasts boneless, skinless, sliced thin
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 1.5 cups heavy cream
- 3 cloves garlic minced
- 1 cup Parmesan cheese freshly grated
- to taste salt and black pepper
- 1 tbsp olive oil
Optional Garnishes
- as needed fresh parsley chopped
- as needed extra grated Parmesan
- to taste cracked red pepper flakes if you like a kick
Instructions
- Pat chicken slices dry and season with salt and pepper.
- In a large skillet, heat olive oil over medium heat.
- Add chicken slices and cook 4-5 minutes per side, until golden and fully cooked.
- Remove chicken from skillet and set aside.
- Bring a large pot of salted water to a boil.
- Cook fettuccine until al dente (follow package instructions).
- Before draining, reserve 1/2 cup of starchy pasta water. Drain pasta and set aside.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and simmer gently for 4-5 minutes.
- Reduce heat and gradually stir in Parmesan cheese until melted.
- Season sauce with salt and pepper to taste.
- Add cooked pasta into sauce, tossing gently to coat.
- Mix in reserved pasta water gradually until sauce reaches desired consistency.
- Slice the cooked chicken and place on top of pasta.
- Garnish with parsley and extra Parmesan. Serve immediately.
Notes
Grate your own Parmesan cheese for best melting. Keep heat low when adding cheese to avoid sauce breaking. Use pasta water to help the sauce bind to noodles.