Chicken Alfredo Pasta
A quick and easy Chicken Alfredo Pasta recipe that brings rich flavors together in under 30 minutes for a comforting, restaurant-style dinner.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta You can swap with linguine, tagliatelle, or penne.
- 2 tablespoons olive oil For sautéing the chicken.
- 2 pieces boneless, skinless chicken breasts Season with salt and pepper.
Sauce
- 1 cup heavy cream Use fresh for best quality.
- 1/2 cup grated Parmesan cheese Freshly grated is recommended for best melt.
- 2 cloves garlic, minced Sauté until fragrant.
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish Chopped.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain and reserve a splash of pasta water.
Cooking Chicken
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper.
- Add the chicken to the hot skillet. Cook about 6–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for a few minutes, then slice.
Making the Sauce
- Lower the heat to medium-low. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant—don’t let it brown.
- Pour in the heavy cream and bring just to a simmer. Stir gently.
- Add grated Parmesan and whisk until the cheese melts and the sauce is smooth. If the sauce becomes too thick, loosen it with 1–2 tablespoons of reserved pasta water.
Combining and Serving
- Toss the drained fettuccine into the sauce until evenly coated.
- Plate the pasta and top with the sliced chicken. Garnish with chopped fresh parsley and freshly cracked black pepper.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce. Freezing not recommended due to texture changes.