Alfredo Chicken Pasta Toss
Creamy, comforting, and irresistibly flavorful, this Alfredo Chicken Pasta Toss is the ultimate one-pan meal for busy weeknights or indulgent dinners at home. Tender, seasoned chicken breasts are seared to perfection and paired with al dente fettuccine, all enveloped in a luscious homemade Alfredo sauce made from Parmesan cheese, heavy cream, and a hint of garlic. With just 35 minutes from start to finish, this recipe combines quick preparation with gourmet-level taste. Garnished with fresh parsley for a pop of color and freshness, this dish is a true crowd-pleaser that takes classic chicken Alfredo to elevated heights. Perfectly balanced for pasta enthusiasts and comfort food lovers, this recipe is bound to become a household favorite.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 large (boneless, skinless) chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 12 ounces fettuccine pasta
- 3 tablespoons unsalted butter
- 4 cloves (minced) garlic
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup milk
- 1 cup (grated) Parmesan cheese
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the chicken breasts with salt, black pepper, and Italian seasoning on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it aside to rest before slicing into thin strips.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In the same skillet used to cook the chicken, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the flour and cook for 1 minute, stirring constantly, to make a roux.
Slowly whisk in the heavy cream and milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese and continue to cook until the cheese has fully melted and the sauce is smooth. Adjust seasoning with additional salt and pepper, if needed.
Add the cooked pasta to the skillet and toss to coat it evenly in the Alfredo sauce.
Top the pasta with the sliced chicken and garnish with chopped fresh parsley.
Serve immediately and enjoy your delicious Alfredo Chicken Pasta Toss!
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 37.3 g | 187% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
