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Chicken Alfredo Pasta

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A quick and easy Chicken Alfredo Pasta recipe that’s creamy, comforting, and perfect for busy weeknights.

Ingredients

  • 12 ounces fettuccine (or pasta of your choice)
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
  2. Sear the Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let rest for a few minutes before slicing.
  3. Prepare the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring occasionally. Reduce the heat to low and slowly whisk in the Parmesan cheese until the sauce is smooth. If desired, add Italian seasoning for extra flavor.
  4. Combine Ingredients: Add the cooked fettuccine to the skillet, tossing it in the Alfredo sauce until well coated. If the sauce is too thick, gradually add in reserved pasta water until you reach your desired consistency.
  5. Add the Chicken: Slice the seared chicken into strips and arrange it on top of the pasta. Garnish with fresh parsley and additional Parmesan, if desired.

Notes

Use fresh ingredients for the best flavor. Adjust seasoning to taste.

Find it online: https://www.highproteinbox.com/24-simple-dinner-ideas/