Creamy Chicken Alfredo Pasta
A delightful dish featuring fettuccine pasta, juicy chicken, and a luscious cream sauce that's perfect for any occasion.
Ingredients
Pasta and Chicken
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts (sliced into strips)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic (minced)
Alfredo Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Cooking the Pasta
- Start by boiling a large pot of salted water. Once boiling, add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, and then drain the rest.
Sautéing the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Making the Alfredo Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
Combining Everything
- Add the cooked pasta and chicken to the skillet with the Alfredo sauce. Toss everything together, adding a bit of reserved pasta water if needed to achieve your desired sauce consistency.
Serving
- Garnish with freshly chopped parsley and serve immediately while hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or reserved pasta water to loosen the sauce. This dish freezes well for up to one month.