Chicken Alfredo Pasta
A creamy, comforting Chicken Alfredo Pasta that is quick to prepare and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo
Ingredients
- 12 ounces fettuccine or any pasta of choice
- 2 boneless, skinless chicken breasts, sliced
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Boil a large pot of salted water, add the pasta, and cook according to package instructions until al dente. Reserve ½ cup of the pasta water before draining and set aside.
- Heat a large skillet over medium heat. Add 2 tablespoons of butter. Once melted, add the sliced chicken, seasoning with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove from skillet and set aside.
- Add the remaining butter and the minced garlic into the same skillet. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until it begins to thicken.
- Gradually whisk in the grated Parmesan cheese until melted and smooth, about 2-3 minutes. If the sauce is too thick, add reserved pasta water until desired consistency is achieved.
- Add the cooked pasta and chicken to the sauce, tossing until well coated. Adjust seasonings with additional salt and pepper if needed.
- Plate the Chicken Alfredo Pasta, garnishing with chopped parsley and additional Parmesan, if desired.
Notes
Use fresh ingredients for the best flavor and texture. Reserve pasta water to help emulsify the sauce.