Chicken Alfredo Pasta
A creamy and comforting pasta dish made with tender chicken, rich Alfredo sauce, and perfectly cooked pasta. This recipe is perfect for a quick weeknight dinner or a special occasion.
Equipment
- Large pot for boiling pasta
- Colander (for draining pasta)
- Large skillet or frying pan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Grater (optional, for fresh Parmesan cheese)
Ingredients
- 12 oz fettuccine pasta or any pasta of your choice
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp olive oil divided
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/4 tsp nutmeg optional
- 2 tbsp unsalted butter
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- Make the Alfredo Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Add the nutmeg (if using) and season with salt and pepper to taste.
- Combine Everything:
- Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss everything together until well coated and heated through.
- Stir in the butter for extra richness and creaminess.
- Serve:
- Divide the pasta among serving plates. Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve hot and enjoy!
Notes
Pasta Options: You can substitute fettuccine with other types of pasta like penne, spaghetti, or linguine.
Cheese Tip: For the best flavor, use freshly grated Parmesan cheese instead of pre-shredded.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to restore creaminess.
Add-Ins: Feel free to add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture.
Cheese Tip: For the best flavor, use freshly grated Parmesan cheese instead of pre-shredded.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to restore creaminess.
Add-Ins: Feel free to add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture.