Here’s a creamy and rich Chicken Alfredo Pasta recipe that’s easy to make and perfect for a comforting meal.
Chicken Alfredo Pasta
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- 12 oz (340g) fettuccine pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- 1/4 cup chopped fresh parsley (for garnish)
- Grated Parmesan cheese (for serving)
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Cook the chicken:
- Season the chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown.
- Remove the chicken from the skillet and let it rest for a few minutes, then slice into strips or cubes.
- Make the Alfredo sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Slowly pour in the heavy cream, stirring constantly. Let it simmer for 3-4 minutes until it begins to thicken.
- Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy.
- Season the sauce with salt, pepper, and a pinch of nutmeg (optional) for extra warmth.
- Combine:
- Add the cooked pasta to the skillet with the Alfredo sauce and toss to coat the pasta evenly.
- Stir in the cooked chicken and combine well.
- Serve:
- Garnish with freshly chopped parsley and additional grated Parmesan cheese if desired.
- Serve hot, with garlic bread or a side salad for a complete meal.
Enjoy your creamy Chicken Alfredo Pasta!