Chicken Alfredo Pasta
A creamy and indulgent Chicken Alfredo Pasta that’s quick to make and perfect for any family dinner or gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 12 ounces fettuccine (or preferred pasta)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add fettuccine and cook until al dente, according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the chicken: In a large skillet over medium heat, add olive oil. Once hot, add chicken pieces, seasoning with salt and pepper. Cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- Sauté the garlic: In the same skillet, add minced garlic and sauté for 1 minute until fragrant; be careful not to burn.
- Make the sauce: Pour heavy cream into the skillet and stir to combine. Bring to a gentle simmer, then reduce heat to low. Gradually whisk in grated Parmesan cheese until melted and smooth.
- Combine: Add cooked pasta and chicken to the skillet, tossing to coat everything in the sauce. If too thick, add reserved pasta water to reach desired consistency.
- Serve: Remove from heat, garnish with parsley if desired, and serve immediately.
Notes
Don’t forget to season your pasta water; it enhances flavor. Use fresh Parmesan for the best results.