Chicken Alfredo Pasta
An easy, comforting dish that combines creamy Alfredo sauce with tender chicken and fettuccine pasta, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 1 pound boneless, skinless Chicken Breast
- 12 ounces Fettuccine Pasta
- 1 cup Heavy Cream
- 1 cup grated Parmesan Cheese
- 2 cloves Garlic, minced
- 4 tablespoons Butter
- Salt and Pepper, to taste
- Fresh Parsley, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest.
- Cook the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breast, seasoned with salt and pepper. Cook for 6-7 minutes per side or until golden and fully cooked through. Remove from pan and slice.
- Prepare the sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add cream and cheese: Pour in the heavy cream, stirring to combine. Once it begins to simmer, reduce heat to low and stir in the grated Parmesan cheese until it melts and the sauce becomes smooth.
- Combine everything: Add the cooked pasta and sliced chicken to the skillet with the sauce. Toss gently to coat the pasta thoroughly. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Serve: Garnish with fresh parsley if desired and serve hot. Enjoy your Chicken Alfredo Pasta!
Notes
Don’t overcook the chicken; ensure it’s cooked through but juicy. Use freshly grated cheese for best flavor. Adjust sauce thickness by adding reserved pasta water as needed.