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Chicken Alfredo Pasta

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A creamy and delicious chicken Alfredo pasta that is quick and easy to make, perfect for busy weeknights and family dinners.

Ingredients

  • 12 oz fettuccine (or your favorite pasta shape)
  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for cooking the chicken)
  • 1 cup heavy cream (for a rich, creamy texture)
  • ½ cup grated Parmesan cheese (for cheesy goodness)
  • 2 tablespoons butter (adds richness)
  • 2 cloves garlic, minced (for flavor)
  • 1 teaspoon Italian seasoning (optional, adds extra depth)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
  2. Cook the Chicken: Season the sliced chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for about 5–7 minutes, or until no longer pink and cooked through. Remove from the skillet and set aside.
  3. Prepare the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream, stirring to combine.
  4. Add Cheese: Lower the heat and gradually whisk in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  5. Combine: Add the cooked pasta and chicken into the skillet, tossing to coat everything evenly in the sauce.
  6. Serve: Serve hot, garnished with chopped parsley if desired.

Notes

For variations, add vegetables like broccoli or spinach, or swap chicken for shrimp or scallops for a seafood twist.

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