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Creamy Chicken Alfredo Pasta

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A quick, comforting dish with rich flavors, perfect for busy weeknights and family meals.

Ingredients

  • 12 ounces fettuccine or preferred pasta
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh, chopped parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring to combine, then gradually mix in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is creamy, adjusting consistency with reserved pasta water as needed.
  4. Combine the drained fettuccine and cooked chicken back into the skillet. Toss together to evenly coat the pasta with the Alfredo sauce and cook for an additional 1-2 minutes.
  5. Serve hot, garnished with fresh parsley if desired.

Notes

Don’t overcook the pasta; use freshly grated Parmesan for the best texture. Adjust seasoning as needed.

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