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Chicken Alfredo Pasta

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A comforting and creamy Chicken Alfredo Pasta recipe that is quick and easy to make, perfect for busy weeknights.

Ingredients

  • 8 ounces fettuccine or penne pasta
  • 2 boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish (optional)
  • Vegetables like broccoli or spinach (optional)

Instructions

  1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook for 6-8 minutes per side until the chicken is golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.
  3. Lower the heat in the skillet and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it burn. Pour in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally.
  4. Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water until your desired consistency is reached.
  5. Add the cooked pasta and sliced chicken into the skillet with the Alfredo sauce. Toss everything together until well coated. Season with extra salt and pepper to taste.
  6. Serve immediately, garnishing with chopped parsley if desired. Enjoy your homemade Chicken Alfredo Pasta!

Notes

Use freshly grated cheese for the best melting; don’t forget to reserve pasta water for adjusting sauce consistency.

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