Chicken Alfredo Pasta
Enjoy a warm, creamy plate of Chicken Alfredo Pasta that's quick to make and rich in flavor, perfect for weeknights or special occasions.
Ingredients
Main Ingredients
- 12 oz Fettuccine or pasta of choice
- 2 large Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- To taste Salt & black pepper
- 4 tbsp Butter (½ stick)
- 4 cloves Garlic (minced)
- 1.5 cups Heavy cream (360ml)
- 1 cup Grated Parmesan cheese (100g)
- Fresh parsley (optional) For garnish
Instructions
Preparation
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Sear chicken for 5–6 minutes per side until golden and cooked through.
- Remove from skillet, let rest, then slice.
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, drain, and set aside.
Making Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, stir, and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
Combining Everything
- Add cooked pasta to the sauce and toss to coat evenly.
- Add a splash of pasta water if the sauce is too thick.
- Top with sliced chicken, garnish with parsley, and serve hot.
Notes
Use freshly grated Parmesan for the best flavor and texture. Don't boil the sauce — keep it at a gentle simmer to avoid curdling. For extra flavor, sprinkle in Italian seasoning or red pepper flakes. Swap chicken breasts for thighs for more tenderness.