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Chicken Alfredo Pasta

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A comforting dish combining tender chicken breast, al dente pasta, and a rich, velvety Alfredo sauce. Perfect for weeknight dinners or special occasions.

Ingredients

  • 12 ounces fettuccine or linguine
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
  3. While the pasta cooks, heat a large skillet over medium heat.
  4. Add 2 tablespoons of butter and let it melt.
  5. Add the chicken pieces, seasoning with salt and pepper.
  6. Cook for 6–8 minutes until the chicken is golden and cooked through. Remove from the skillet and set aside.
  7. In the same skillet, add the remaining 2 tablespoons of butter and minced garlic.
  8. Sauté for about 1 minute until fragrant but not browned.
  9. Pour in the heavy cream, stirring continuously. Bring it to a gentle simmer.
  10. Gradually whisk in the grated Parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
  11. Add the drained pasta and cooked chicken back into the skillet.
  12. Toss everything together until well combined and heated through.
  13. Adjust the seasoning with more salt and pepper if needed.
  14. Serve immediately, garnished with fresh parsley.

Notes

For best results, use freshly grated Parmesan cheese and adjust the seasoning to taste.

Find it online: https://www.recettepremium.com/pate-de-base/