Creamy Chicken Alfredo Pasta
Creamy Chicken Alfredo Pasta
Ingredients
For the Chicken
- 4 chicken breast, sliced in half
- 1 teaspoon garlic granules, as needed for seasoning
- 1 teaspoon onion granules, as needed for seasoning
- 1 teaspoon smoked paprika, as needed for seasoning
- 1/2 teaspoon cayenne pepper, as needed for seasoning
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon black pepper, as needed for seasoning
- 2 tablespoons cooking oil
For the Pasta and Sauce
- 300 g tagliatelle pasta
- 4 tablespoons butter
- 16 cloves garlic, finely chopped
- 1200 ml double cream
- 4 teaspoons ground nutmeg
- 120 g Parmesan cheese, grated, plus more for garnish
- 4 handfuls fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Season the chicken breast halves generously with garlic granules, onion granules, smoked paprika, cayenne pepper, salt, and black pepper on both sides.
⏱️ 5 min
- 2
Heat the cooking oil in a large pan or skillet over medium heat. Carefully place the seasoned chicken breasts into the hot pan. Cook for 4-5 minutes on each side, ensuring they are fully cooked through and golden brown. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 3
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the tagliatelle pasta and cook according to package directions, usually 7-10 minutes, until al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 100
- 4
In the same pan used for the chicken (do not clean it, the fond adds flavor), add the butter. Once the butter has melted, add the finely chopped garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min
- 5
Pour in the double cream. Stir in the ground nutmeg, salt, and black pepper to taste. Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese until it has melted and the sauce is smooth and creamy.
⏱️ 5 min
- 6
Add 3/4 of the chopped fresh parsley to the Alfredo sauce and stir to combine.
⏱️ 1 min
- 7
Add the cooked and drained tagliatelle pasta directly into the sauce. Add a few spoonfuls of the reserved pasta water, one at a time, to help emulsify the sauce and coat the pasta. Stir well to ensure all the pasta is evenly coated and cook for another 1-2 minutes.
⏱️ 3 min
- 8
Slice the cooked chicken breasts into strips or bite-sized pieces. Serve the creamy Alfredo pasta onto plates, then arrange the sliced chicken on top of each serving.
⏱️ 2 min
- 9
Garnish with the remaining fresh, chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Alfredo Pasta
For the Chicken
- 4 chicken breast, sliced in half
- 1 teaspoon garlic granules, as needed for seasoning
- 1 teaspoon onion granules, as needed for seasoning
- 1 teaspoon smoked paprika, as needed for seasoning
- 1/2 teaspoon cayenne pepper, as needed for seasoning
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon black pepper, as needed for seasoning
- 2 tablespoons cooking oil
For the Pasta and Sauce
- 300 g tagliatelle pasta
- 4 tablespoons butter
- 16 cloves garlic, finely chopped
- 1200 ml double cream
- 4 teaspoons ground nutmeg
- 120 g Parmesan cheese, grated, plus more for garnish
- 4 handfuls fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Season the chicken breast halves generously with garlic granules, onion granules, smoked paprika, cayenne pepper, salt, and black pepper on both sides.
⏱️ 5 min - 2
Heat the cooking oil in a large pan or skillet over medium heat. Carefully place the seasoned chicken breasts into the hot pan. Cook for 4-5 minutes on each side, ensuring they are fully cooked through and golden brown. Remove the chicken from the pan and set aside.
⏱️ 10 min - 3
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the tagliatelle pasta and cook according to package directions, usually 7-10 minutes, until al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 100 - 4
In the same pan used for the chicken (do not clean it, the fond adds flavor), add the butter. Once the butter has melted, add the finely chopped garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min - 5
Pour in the double cream. Stir in the ground nutmeg, salt, and black pepper to taste. Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese until it has melted and the sauce is smooth and creamy.
⏱️ 5 min - 6
Add 3/4 of the chopped fresh parsley to the Alfredo sauce and stir to combine.
⏱️ 1 min - 7
Add the cooked and drained tagliatelle pasta directly into the sauce. Add a few spoonfuls of the reserved pasta water, one at a time, to help emulsify the sauce and coat the pasta. Stir well to ensure all the pasta is evenly coated and cook for another 1-2 minutes.
⏱️ 3 min - 8
Slice the cooked chicken breasts into strips or bite-sized pieces. Serve the creamy Alfredo pasta onto plates, then arrange the sliced chicken on top of each serving.
⏱️ 2 min - 9
Garnish with the remaining fresh, chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 1 min