Chicken Alfredo Pasta
A rich and creamy Chicken Alfredo Pasta that’s perfect for any occasion, combining tender chicken, fettuccine, and a luxurious creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Paleo
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley (optional) for garnish
Instructions
- Boil the pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
- Cook the chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest before slicing into strips.
- Prepare the sauce: In the same skillet, reduce the heat to low and add the heavy cream, stirring to incorporate any browned bits from the chicken. Let it simmer for 2-3 minutes to thicken.
- Add cheese: Gradually whisk in the Parmesan cheese until smooth. If too thick, add reserved pasta water to reach desired consistency.
- Combine: Add the cooked fettuccine and chicken strips to the sauce, tossing gently to coat. Warm through for an additional 2-3 minutes.
- Serve: Plate the Chicken Alfredo Pasta, garnishing with fresh parsley if desired.
Notes
For a lighter option, substitute heavy cream with half-and-half. Customize with vegetables for added nutrients.