Chicken Alfredo Pasta
A rich and comforting classic featuring tender chicken breast served over perfectly al dente pasta in a velvety, garlic-infused cream sauce.
Ingredients
- •12 oz (340g) fettuccine pasta
- •2 large boneless, skinless chicken breasts
- •2 tbsp olive oil
- •1 tsp garlic powder
- •1 tsp salt
- •1/2 tsp black pepper
- •4 tbsp unsalted butter
- •3 cloves garlic, minced
- •1.5 cups heavy cream
- •1.5 cups freshly grated Parmesan cheese
- •2 tbsp 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; drain and set aside.
- 2
Season the chicken breasts with salt, pepper, and garlic powder.
- 3
Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes per side until golden brown and cooked through; remove from the pan, let rest for 5 minutes, then slice into strips.
- 4
In the same skillet, melt the butter over medium heat and add the minced garlic, sautéing for 1 minute until fragrant.
- 5
Pour in the heavy cream and bring to a gentle simmer, letting it reduce slightly for about 3-4 minutes.
- 6
Whisk in the grated Parmesan cheese until the sauce is smooth and thickened.
- 7
Toss the cooked pasta into the sauce until well coated, then fold in the sliced chicken.
- 8
Garnish with fresh parsley and serve immediately.
💡 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, stir in a tablespoon or two of the reserved pasta cooking water to loosen it up.
- To store, keep the pasta and chicken in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of cream.
✅ How it should turn out
The finished dish should feature glossy, cream-coated noodles with a rich, savory garlic aroma and tender, golden-brown chicken that melts in your mouth.