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Chicken Alfredo Pasta

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A comforting and creamy fettuccine dish that’s quick and easy, perfect for weeknight dinners.

Ingredients

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  • 8 oz fettuccine pasta
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
  • Chopped parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook the fettuccine to package al dente. Drain and set aside, reserving a small cup of pasta water.
  2. Heat the olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper.
  3. Cook the chicken until golden and cooked through, about 5 to 7 minutes per side. Transfer to a plate and let rest for a few minutes, then slice.
  4. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
  5. Pour in the heavy cream and bring it to a gentle simmer. Keep the heat moderate so the cream does not boil.
  6. Stir in the grated Parmesan until it melts into a smooth sauce. If too thick, add a splash of reserved pasta water.
  7. Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat. Adjust seasoning as desired.
  8. Plate immediately and sprinkle with chopped parsley.

Notes

Serve hot with a crisp salad or roasted vegetables. The dish is best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/chicken-alfredo-pasta/