Chicken Alfredo Pasta
Ingredients:
- ½ lb. fettuccine, or penne or any pasta choice
- Water and salt, for boiling
- 1 lb. chicken breasts, skinless chicken breasts (about 2)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, freshly ground
- 1 tsp garlic powder
- 2 tbsp butter
- 2 garlic cloves, pressed
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ cup pasta cooking water
- Black pepper, freshly ground
- Salt, if needed
Method:
Start Cooking- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve about ¼ cup of pasta water, then drain.
- Season the chicken breasts with salt, black pepper, and garlic powder. If the breasts are very thick, you can butterfly them or gently pound them to an even thickness.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 6–8 minutes until a golden crust forms. Flip and cook another 6-8 minutes, until fully cooked through.
- Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice.
- In the same skillet, melt the butter over medium heat. Add the pressed garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
- Stir in the grated Parmesan cheese and black pepper until the cheese melts and the sauce becomes smooth. Add a pinch of salt if needed.
- Add the cooked pasta and chicken to the sauce. Pour in some of the reserved pasta water if needed and toss until the sauce becomes silky and coats the pasta evenly.
- Top with chopped parsley and extra Parmesan if desired. Serve warm. Bon appétit.
Kitchen Tools:
Notes:
- Add pasta water if needed. The starchy water helps loosen the sauce and creates a silky texture that coats the pasta.
- The chicken is done when the internal temperature reaches 165°F (74°C).
- You can cook the chicken in pieces: Slice the chicken breast into strips or bite-size pieces before cooking. Sauté for about 4–6 minutes until golden and cooked through, then toss directly into the Alfredo sauce.
- You can also use store-bought rotisserie chicken, or bake your chicken in the oven if you prefer.
- Add vegetables: Sauté mushrooms or add steamed broccoli for extra texture and flavor.
- Add greens: Stir in a handful of fresh spinach at the end until wilted.
- Change the pasta: Fettuccine is classic, but penne, rotini, or linguine also work well.
- Add a little brightness: A small squeeze of lemon can lighten the rich cream sauce.
- Serve Chicken Alfredo Pasta warm with a simple green salad, roasted vegetables, or garlic bread on the side.
- A sprinkle of fresh parsley and extra Parmesan adds a fresh finish and extra flavor.
Nutrition:
FROM THE PANTRY
Alfredo sauce
WHY WE LOVE IT
It offers restaurant-style rich flavor with the comfort of a simple home-cooked meal. Creamy and satisfying, it truly feels like a warm hug in a bowl.
A LITTLE STORY
Believe it or not, this global icon began as a simple act of love. In 1908, Roman restaurateur Alfredo di Lelio created a dish of pasta tossed with extra butter and Parmesan to help his wife regain her strength after childbirth.
The “Triple Butter” Secret:
To tempt her appetite, he prepared fresh fettuccine al triplo burro—using triple the usual amount of butter. By tossing the hot noodles with luxurious butter and aged Parmigiano-Reggiano, he discovered that the starchy pasta water would emulsify the ingredients into a silky, golden sauce.
What started as a comforting meal soon became famous when silent film stars Mary Pickford and Douglas Fairbanks discovered it while honeymooning in Rome. They loved the dish so much that they gifted Alfredo a solid gold fork and spoon and brought the recipe back to America.
DID YOU KNOW?
The creamy version made with heavy cream became popular later because American butter and cheese often lacked the specific fat content of Italian ingredients.
In Italy, simple pasta with butter and cheese is known as pasta in bianco (“white pasta”) and is often considered a “bland” meal given to people with upset stomachs.
While it is a menu staple in the United States, you will rarely find “Alfredo” on menus in Italy outside a few tourist-focused restaurants in Rome. Most Italians simply call the dish fettuccine al burro.
Fettuccine Alfredo Day is celebrated every year on February 7 in the United States. A wonderful reason to enjoy a comforting bowl of creamy pasta.