Chicken Alfredo Pasta
One of the most popular creamy pasta sauces around the world, Alfredo is loved for its simplicity and comforting flavor.
Servings: 2
Ingredients:
For the pasta
- ½ lb. fettuccine, or penne or any pasta choice
- Water and salt, for boiling
For the chicken
- 1 lb. chicken breasts, skinless chicken breasts (about 2)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, freshly ground
- 1 tsp garlic powder
For the Alfredo sauce
- 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 CookingCook the pasta
- 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.
Cook the chicken
- 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.
Make the Alfredo sauce
- 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.
Combine
- 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.
Serve
- Top with chopped parsley and extra Parmesan if desired. Serve warm. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- 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.
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Nutrition:
Calories: 1430 kcal | Carbohydrates: 87 g | Protein: 77 g | Fat: 86 g | Saturated Fat: 43 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 29 g | Trans Fat: 1 g | Cholesterol: 422 mg | Sodium: 811 mg | Potassium: 1285 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 2433 IU | Vitamin C: 4 mg | Calcium: 436 mg | Iron: 4 mg
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