Chicken Alfredo Pasta
A classic creamy dish that’s quick to prepare, perfect for cozy nights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, lower the heat and add the heavy cream. Stir in the garlic powder and simmer for about 3-4 minutes until it thickens slightly.
- Gradually whisk in the grated Parmesan cheese, continuing to stir until the sauce is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
- Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Slice the chicken and arrange it on top or mix it through the pasta.
- Scoop into bowls and garnish with fresh parsley if desired. Enjoy your Chicken Alfredo Pasta!
Notes
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Reserve some pasta water if the sauce is too thick.