Chicken Alfredo Pasta
Quick and creamy Chicken Alfredo Pasta, perfect for busy weeknights or a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Poultry
Ingredients
- 12 ounces fettuccine or your favorite pasta shape
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, add olive oil. Once hot, add the chicken pieces, seasoning with salt and pepper. Cook for about 5–7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- Gradually whisk in the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Add the cooked pasta and chicken back into the skillet. Toss everything together until evenly coated with sauce. Taste and adjust the seasoning if needed.
- Divide the Chicken Alfredo Pasta among serving plates. Garnish with fresh parsley and enjoy your delicious homemade meal!
Notes
Use freshly grated Parmesan for the best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.