Chicken Alfredo Pasta
A rich, velvety classic that brings restaurant-quality comfort food right to your home kitchen.
Ingredients
- •12 ounces (340g) fettuccine pasta
- •2 large boneless, skinless chicken breasts, thinly sliced
- •2 tablespoons olive oil
- •1/2 cup (115g) unsalted butter
- •2 cups (480ml) heavy cream
- •1 1/2 cups (150g) freshly grated Parmesan cheese
- •3 cloves garlic, minced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 4
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes until slightly thickened.
- 5
Whisk in the grated Parmesan cheese until the sauce is smooth and melted.
- 6
Add the cooked chicken and the drained pasta into the skillet, tossing thoroughly to coat every strand in the creamy sauce.
- 7
Garnish with fresh parsley and serve immediately while hot.
💡 Chef tips
- Always grate your own Parmesan cheese from a block; pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth sauce.
- If the sauce becomes too thick while sitting, stir in a splash of reserved pasta cooking water to loosen it up.
- You can add sautéed broccoli or sun-dried tomatoes to the sauce for extra color and texture.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a thick, glossy, garlic-infused cream sauce with tender, golden-brown chicken pieces, smelling rich and savory.