Chicken Alfredo Pasta
Creamy Chicken Alfredo Pasta made with tender chicken, fettuccine, garlic, Parmesan, and a rich homemade Alfredo sauce. A comforting dinner that is easy enough for weeknights.
Ingredients
- * 12 ounces fettuccine pasta
- * 2 tablespoons olive oil
- * 2 boneless skinless chicken breasts, about 1 pound total
- * 1 teaspoon Italian seasoning
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 3 tablespoons butter
- * 3 cloves garlic minced
- * 1 1/2 cups heavy cream
- * 1 cup freshly grated Parmesan cheese
- * 1/4 cup reserved pasta water as needed
- * 2 tablespoons chopped fresh parsley optional
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve 1/4 cup pasta water, then drain.
- Season the chicken breasts with Italian seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, or until golden and cooked through.
- Remove the chicken from the skillet and let it rest for 5 minutes. Slice into strips.
- In the same skillet, melt the butter over medium-low heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the heavy cream and stir well. Let it warm for 2 to 3 minutes without boiling.
- Add the Parmesan cheese gradually, stirring until the sauce is smooth and creamy.
- Add the cooked fettuccine to the sauce and toss until coated. Add reserved pasta water a little at a time if the sauce is too thick.
- Add the sliced chicken back to the skillet and gently toss with the pasta.
- Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
Notes
* Use freshly grated Parmesan for the smoothest sauce.
* Chicken thighs can be used instead of chicken breasts for a juicier option.
* Add broccoli, spinach, mushrooms, or peas for extra vegetables.
* Keep the heat low when making the sauce to prevent it from separating.
* Do not boil the Alfredo sauce after adding the cheese.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat gently with a splash of milk, cream, or water to loosen the sauce.
* For make-ahead prep, cook and slice the chicken in advance, then make the pasta and sauce fresh before serving.
* Alfredo sauce is best served right away for the creamiest texture. ## Nutrition Nutrition information is estimated per serving. * Calories: 720
* Protein: 42g
* Carbohydrates: 55g
* Fat: 38g
* Saturated Fat: 20g
* Fiber: 3g
* Sugar: 3g
* Sodium: 680mg
* Chicken thighs can be used instead of chicken breasts for a juicier option.
* Add broccoli, spinach, mushrooms, or peas for extra vegetables.
* Keep the heat low when making the sauce to prevent it from separating.
* Do not boil the Alfredo sauce after adding the cheese.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat gently with a splash of milk, cream, or water to loosen the sauce.
* For make-ahead prep, cook and slice the chicken in advance, then make the pasta and sauce fresh before serving.
* Alfredo sauce is best served right away for the creamiest texture. ## Nutrition Nutrition information is estimated per serving. * Calories: 720
* Protein: 42g
* Carbohydrates: 55g
* Fat: 38g
* Saturated Fat: 20g
* Fiber: 3g
* Sugar: 3g
* Sodium: 680mg