Description
Pasta Chicken Alfredo is a classic Italian-American dish featuring tender fettuccine tossed in a rich, creamy Alfredo sauce made with butter, cream, and Parmesan cheese — topped with juicy, seasoned chicken for the ultimate comfort meal.
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from pan and let rest, then slice into strips.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring frequently.
- Reduce heat to low and whisk in Parmesan cheese until melted and smooth. If sauce is too thick, add a splash of pasta water to loosen.
- Stir in cooked pasta and toss until evenly coated with the sauce.
- Add sliced chicken on top and heat through for 1–2 minutes.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Use freshly grated Parmesan cheese for the smoothest, creamiest sauce.
- Substitute heavy cream with half-and-half for a lighter version.
- Add steamed broccoli or sautéed mushrooms for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American