Description
This chicken alfredo pasta is creamy, cheesy, and packed with flavor! A quick 30-minute meal with juicy chicken and homemade alfredo sauce.
Ingredients
- 12 oz fettuccine pasta
- 2 chicken breasts, sliced
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese, grated
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
1. Cook pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
2. Season chicken with salt, black pepper, and Italian seasoning.
3. Heat olive oil in a pan and cook chicken for 4-5 minutes per side until golden. Set aside.
4. In the same pan, melt butter and sauté garlic until fragrant.
5. Add heavy cream, Parmesan, and red pepper flakes, stirring constantly.
6. Slice chicken and return to the pan. Add drained pasta and reserved pasta water, tossing to coat.
7. Garnish with fresh parsley and extra Parmesan before serving.
Notes
– Use freshly grated Parmesan for a smoother sauce.
– Save pasta water to adjust sauce consistency.
– Don’t overcook the chicken to keep it juicy.
– Stir in spinach or mushrooms for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian-American
Nutrition
- Calories: 620 kcal per serving
- Sugar: 3g
- Fat: 36g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g