Chicken Alfredo Pasta

Chicken Alfredo Pasta is a classic comfort dish that combines tender, juicy chicken with a rich and creamy Alfredo sauce, served over perfectly cooked pasta. The sauce, made from butter, heavy cream, and Parmesan cheese, creates a luscious, velvety coating for the pasta, while garlic and spices add depth of flavor. The addition of grilled or sautéed chicken elevates the dish with a savory and hearty touch. This meal is both indulgent and satisfying, ideal for weeknight dinners or special occasions. Pair it with a side of garlic bread and a crisp salad for a complete Italian-inspired feast.

How to Make Chicken Alfredo Pasta

Making Chicken Alfredo Pasta involves creating a rich, creamy dish with tender chicken and flavorful Alfredo sauce. Start by cooking your pasta, such as fettuccine, until al dente and set it aside. In a skillet, sauté seasoned chicken breasts or thighs until golden and fully cooked, then slice them into strips or bite-sized pieces.

For the Alfredo sauce, melt butter in the same skillet, sauté minced garlic, and mix in heavy cream. Let it simmer gently, then stir in freshly grated Parmesan cheese until it melts into a velvety sauce. Add the cooked pasta to the skillet, toss it well to coat every strand, and mix in the cooked chicken. Season with salt, pepper, and optional nutmeg for extra depth.

Serve your Chicken Alfredo Pasta hot, garnished with fresh parsley or more Parmesan. Pair it with garlic bread and a crisp salad for a complete Italian-inspired meal. Would you like

Chicken Alfredo Pasta

Recipe by StephenCourse: main dish

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

650

kcal

Ingredients

• 8 oz fettuccine pasta

• 2 chicken breasts (seasoned with salt, pepper, and Italian seasoning)

• 2 tbsp olive oil2 tbsp olive oil

• 3 tbsp butter

• 4 garlic cloves, minced

• 4 garlic cloves, minced

• 1 cup heavy cream

• 1 cup freshly grated parmesan cheese

• Salt and pepper to taste

• Fresh parsley for garnish

Directions

• Cook the Pasta:
  Boil salted water and cook fettuccine until al dente. Drain and set aside.
• Cook the Chicken:
  Heat olive oil in a pan over medium heat. Cook seasoned chicken breasts for 6–7 minutes per side until golden and cooked through. Let rest, then slice.
• Make the Alfredo Sauce:
  In the same pan, melt butter and sauté garlic until fragrant. Pour in heavy cream and simmer for 3–4 minutes. Slowly stir in parmesan cheese until smooth and creamy. Season with salt and pepper.
• Combine:
  Toss the cooked pasta into the Alfredo sauce, coating everything well. Add sliced chicken on top.
• Serve:
  Plate the pasta, garnish with fresh parsley and a little extra parmesan.

Notes

• Here are some helpful notes for making Chicken Alfredo Pasta:
  Key Ingredients: Pasta (e.g., fettuccine), chicken (breasts or thighs), butter, heavy cream, garlic, Parmesan cheese, salt, pepper, and optional parsley for garnish.
  Preparation Tips:
  Pound chicken breasts to an even thickness for more consistent cooking.
  Use freshly grated Parmesan for the best flavor and creaminess in the sauce.
  Cook pasta until al dente, as it will continue to cook slightly when mixed with the sauce.
  Cooking the Chicken:
  Season chicken with salt, pepper, and optional Italian herbs or paprika for extra flavor.
  Sear the chicken in a hot skillet with butter or oil for a golden crust and juicy interior.
  Making the Alfredo Sauce:
  Avoid boiling the sauce to prevent curdling. Simmer it gently over low heat.
  Add Parmesan gradually and stir continuously to avoid clumps.
  Adjust the sauce consistency with a splash of pasta cooking water if it’s too thick.
  Assembly:
  Toss the pasta in the Alfredo sauce to coat it evenly before adding the sliced chicken.
  For extra flavor, finish with freshly cracked black pepper or grated nutmeg.
  Serving Suggestions:
  Pair with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
  Serve immediately to enjoy the creamy texture at its best.
  Storage:
  Store leftovers in an airtight container in the refrigerator for up to 3 days.
  Reheat gently on the stovetop with a splash of milk or cream to restore the sauce’s creaminess.