I’m a sucker for rich, creamy pasta dishes, and Chicken Alfredo is at the top of my list! This classic recipe combines tender, perfectly seasoned chicken with a silky homemade Alfredo sauce, making it my go-to dish when I am in immense need of some pasta!
Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Alfredo sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, but adds a nice warmth)
For the pasta:
- 12 oz fettuccine or your favorite pasta
- 2 tablespoons salt (for pasta water)
Optional Garnish:
- Fresh parsley, chopped
- Additional Parmesan cheese for topping
Method
1. Prepare the Chicken:
- Season the chicken: Rub both sides of the chicken breasts with olive oil, then sprinkle with salt, pepper, garlic powder, and Italian seasoning.
- Cook the chicken: Heat a large skillet over medium heat. Add a bit of olive oil and cook the chicken breasts for about 6-8 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F). Once cooked, remove from the skillet and let rest. Slice the chicken into strips before serving.
2. Cook the Pasta:
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
3. Make the Alfredo Sauce:
- Start the sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add cream: Pour in the heavy cream and stir, bringing it to a simmer. Let it cook for 3-4 minutes until it slightly thickens.
- Stir in cheese: Gradually whisk in the Parmesan cheese until fully melted and the sauce is smooth. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.
- Season: Stir in the salt, pepper, and optional nutmeg.
4. Combine and Serve:
- Add the cooked pasta to the Alfredo sauce, tossing until the pasta is fully coated.
- Serve the pasta topped with slices of the cooked chicken. Garnish with fresh parsley and extra Parmesan cheese if desired.
Special tip from Laura:
- Pasta water trick: Always reserve some pasta water—it helps to loosen the sauce and makes it cling to the pasta better.