Chicken Alfredo Pasta
A comforting and creamy Chicken Alfredo Pasta that combines tender chicken, al dente pasta, and a rich Alfredo sauce, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Ingredients
- 12 ounces fettuccine (or your choice of pasta)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Extra cheese for serving (optional)
Instructions
- Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- Cook the chicken in a large skillet over medium heat with 1 tablespoon of butter. Season with salt and pepper, and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken and set aside.
- Make the Alfredo sauce in the same skillet by melting the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the grated Parmesan cheese gradually while whisking until smooth and creamy. Cook for another 2-3 minutes to thicken. Adjust seasoning with salt and pepper.
- Combine the drained pasta and cooked chicken with the sauce, tossing until well coated. Heat for an additional 1-2 minutes.
- Serve garnished with chopped parsley and additional Parmesan cheese if desired.
Notes
For variations, add steamed vegetables, replace chicken with shrimp, or sauté mushrooms for added flavor.