Chicken Alfredo Pasta
A creamy and flavorful Chicken Alfredo Pasta that combines tender chicken, al dente pasta, and a rich, homemade Alfredo sauce, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 8 ounces fettuccine or any pasta of your choice
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves minced garlic
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
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 the pasta water, then drain the rest and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- Add the remaining butter to the same skillet. Once melted, add the 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 until melted and smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together until well combined, ensuring the pasta and chicken are thoroughly coated in the sauce.
- Garnish with chopped parsley if desired, and serve immediately while hot.
Notes
Taste and adjust seasoning throughout cooking. Use fresh cheese for best flavor.