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Chicken Alfredo

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A rich and creamy Chicken Alfredo pasta with tender chicken and a luscious homemade Alfredo sauce.

Ingredients

Scale
  • For the Chicken:
  • 2 large chicken breasts (boneless, skinless)
  • 2 tbsp olive oil or butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • For the Alfredo Sauce:
  • 4 tbsp (¼ cup) unsalted butter
  • 3 garlic cloves, minced
  • 1 ¾ cups (420 ml) heavy cream
  • 1 ½ cups (150 g) freshly grated Parmesan cheese
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • Pinch of nutmeg (optional, for added depth)
  • For the Pasta:
  • 12 oz (340 g) fettuccine or pasta of choice
  • Water and a pinch of salt for boiling
  • Optional Garnish:
  • Fresh parsley, chopped
  • Extra grated Parmesan cheese

Instructions

  1. Cook the Chicken: Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil or butter in a large skillet over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions (about 8-10 minutes). Reserve ½ cup of pasta water before draining.
  3. Make the Alfredo Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Slowly pour in the heavy cream, stirring constantly. Let it simmer gently for 2-3 minutes. Gradually whisk in the grated Parmesan cheese, stirring until the sauce is smooth and creamy. Add salt, pepper, and a pinch of nutmeg (if using). If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  4. Combine Everything: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the noodles evenly. Top with the sliced chicken and toss again, or serve the chicken on top of the pasta.
  5. Garnish and Serve: Plate the Chicken Alfredo and garnish with chopped parsley and extra Parmesan cheese. Serve immediately and enjoy while warm.

Notes

  • Use freshly grated Parmesan for the best flavor and smooth texture.
  • Feel free to substitute fettuccine with other pasta types like penne or linguine.
  • Leftovers can be stored in the fridge for up to 2 days and reheated gently over low heat.

Nutrition

Keywords: chicken alfredo, pasta, creamy alfredo sauce

Find it online: https://adrianrecipes.blog/chicken-alfredo/