Chicken Alfredo Pasta
A creamy and delicious chicken alfredo pasta that saves the day with minimal effort. Perfect for busy nights, this comforting dish combines tender chicken with a rich, cheesy sauce over your favorite pasta.
Ingredients
For the pasta
- 12 ounces dried pasta (fettuccine, penne, or rotini) Choose your favorite type of pasta.
- 1 pound chicken breast (or thighs) Cut into bite-sized pieces.
For the sauce
- 1 cup heavy cream For a rich texture.
- 1 cup parmesan cheese Freshly grated for best flavor.
- 2 tablespoons butter For cooking the chicken and sauce.
- 2 cloves garlic Minced.
- to taste salt
- to taste pepper
- 1/2 cup pasta water Reserve before draining the pasta to adjust sauce consistency.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- In a large pan, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until golden and cooked through. Remove from the pan and set aside.
Making the Sauce
- In the same pan, add another tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and let it bubble slightly.
- Add the parmesan cheese gradually while stirring until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Add the cooked chicken and pasta back into the pan, tossing to combine and coat with the sauce.
- If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Notes
Add fresh vegetables like spinach or peas for extra nutrition. Consider a squeeze of lemon for a fresh twist. Serve with a green salad or garlic bread.