Chicken Alfredo Pasta
A quick and creamy Chicken Alfredo Pasta that combines tender chicken and fettuccine in a rich Alfredo sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 12 oz fettuccine
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
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 and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of butter and the minced garlic to the same skillet. Sauté for about 1 minute until fragrant. Then, pour in the heavy cream and bring to a gentle simmer.
- Whisk in the Parmesan cheese until it melts smoothly into the sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
- Return the cooked chicken to the skillet along with the cooked pasta. Toss everything together until well coated in the Alfredo sauce. Adjust the seasoning with salt and pepper as needed.
- Dish out the Chicken Alfredo Pasta onto plates and garnish with chopped parsley and extra Parmesan if desired. Enjoy hot!
Notes
Use fresh garlic and high-quality cheese for the best flavor. Reserve pasta water for adjusting sauce consistency.