Chicken Alfredo Pasta
A comforting bowl of creamy Chicken Alfredo Pasta combines tender pasta with juicy chicken in a rich, velvety sauce, making it perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: None
Ingredients
- 12 ounces Pasta (fettuccine or your choice)
- 1 pound Chicken Breast, boneless and skinless, cut into bite-sized pieces
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- Salt and Pepper, to taste
- 1 tablespoon Olive Oil
- Fresh Parsley, chopped for garnishing (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.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 6-8 minutes, or until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and let it simmer for 2-3 minutes. Gradually whisk in the Parmesan cheese until it melts and the sauce becomes smooth.
- Return the cooked chicken to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water a little at a time to achieve the desired sauce consistency.
- Taste and adjust the seasoning if needed. Garnish with chopped parsley and serve immediately.
Notes
Don’t overcook the pasta; use freshly grated cheese for the best results. Adjust sauce thickness with reserved pasta water.