Chicken Alfredo Pasta
Indulge in the creamy, comforting flavors of this Chicken Alfredo Pasta recipe, a timeless classic that’s both satisfying and surprisingly easy to prepare. Featuring tender, golden-browned chicken breasts paired with perfectly cooked fettuccine all coated in a luxuriously rich Parmesan Alfredo sauce, this dish delivers restaurant-quality flavor right in your own kitchen. With the aromatic touch of garlic and a hint of fresh parsley for garnish, this hearty pasta dish is the perfect option for a cozy family dinner or an impressive date-night meal. Ready in just 45 minutes and serving up to four, this one-pot wonder promises to be your go-to recipe for effortless indulgence. Perfect for searches like "easy chicken Alfredo recipe" or "homemade Alfredo sauce with chicken," it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breasts
- 12 ounces Fettuccine pasta
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 4 tablespoons Butter
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
Start by bringing a large pot of salted water to a boil.
Meanwhile, season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until golden brown and fully cooked.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Slowly add the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese gradually, and continue to stir until the sauce is smooth and thickened.
While the sauce is simmering, cook the fettuccine in the boiling water according to the package instructions. Reserve about 1 cup of pasta water, then drain the pasta.
Add the cooked fettuccine to the Alfredo sauce and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
Add the sliced chicken to the pasta and toss together.
Season with additional salt and black pepper to taste.
Serve the chicken Alfredo pasta hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
4166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.5 g | 308% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.6 g | ||
| Protein | 216.3 g | 433% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 962 mg | 74% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1220 mg | 26% | |
*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.
