Chicken Alfredo Pasta
A classic dish featuring tender chicken, creamy alfredo sauce, and perfectly cooked pasta, ideal for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, 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, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to skillet. Cook for 5-7 minutes until fully cooked and golden brown, then remove and set aside.
- Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted. If sauce is thick, add reserved pasta water to thin.
- Return the cooked chicken and pasta to the skillet, tossing until well coated in the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with chopped parsley if desired.
Notes
For best results, use fresh garlic and high-quality Parmesan cheese.
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