Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking)
- For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 3 cloves garlic, minced or crushed
- Salt and pepper to taste
- For the Pasta:
- 12 oz fettuccine (or pasta of choice)
- 4–6 quarts water (for boiling)
- 1–2 tbsp salt (for the water)
- Optional Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Prepare the Chicken:
- Season the chicken breasts on both sides with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken until golden brown and cooked through (about 5-7 minutes per side). Ensure the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice or shred into bite-sized pieces.
- Cook the Pasta:
- Bring a large pot of water to a boil. Add 1-2 tablespoons of salt.
- Cook the fettuccine according to the package directions until al dente (usually 8-12 minutes).
- Drain the pasta and set aside.
- Make the Alfredo Sauce:
- In a large saucepan, melt the butter over medium heat.
- Add minced garlic and cook for about 1 minute until fragrant.
- Slowly whisk in the heavy cream, then bring to a simmer. Let it cook for 3-4 minutes, stirring occasionally.
- Gradually whisk in the Parmesan cheese, stirring until the sauce thickens and is smooth.
- Season with salt and pepper to taste. If the sauce is too thick, add a splash of milk or cream to reach your desired consistency.
- Combine the Pasta and Sauce:
- Add the cooked pasta to the Alfredo sauce, tossing to coat evenly.
- Stir in the sliced or shredded chicken.
- Serve:
- Plate the Chicken Alfredo Pasta and garnish with fresh parsley and extra Parmesan cheese if desired.
- Serve hot and enjoy your creamy, comforting dish!
Notes
- Chicken Preparation: You can grill, sauté, or bake the chicken depending on your preference. Just ensure the chicken is cooked through and tender.
- Pasta Options: While fettuccine is traditional, you can substitute it with linguine, penne, or even gluten-free pasta if needed.
- Make-Ahead: You can prepare the Alfredo sauce ahead of time and store it in the fridge for up to 2 days. Reheat it gently with some additional cream or milk before mixing with the pasta and chicken.
- Healthy Modifications: For a lighter version, opt for low-fat cream and Parmesan cheese, or use grilled chicken instead of sautéed. Whole wheat or gluten-free pasta are also great options.