Creamy Chicken Alfredo Pasta for One
Creamy Chicken Alfredo Pasta for One
Ingredients
For the Chicken
- 1/4 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 2 ounces Parmesan cheese, freshly shredded
- 2 tablespoons reserved pasta water, as needed, up to 1/4 cup
For the Pasta
- 4 ounces fettuccine
- salt, for pasta water, as needed
- fresh parsley, chopped, optional, for garnish
Instructions
- 1
Cook the fettuccine in a small pot of generously salted water according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
⏱️ 8 min
- 2
While the pasta cooks, season the diced chicken breast with garlic powder, Italian seasoning, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 6 minutes, stirring occasionally, until golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 6 min
- 3
In the same skillet (do not clean it), reduce the heat to medium-low. Add 2 tablespoons of unsalted butter and melt. Once melted, add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in 1/2 cup of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 2 to 3 minutes until it slightly thickens.
⏱️ 3 min
- 5
Reduce the heat to low. Gradually stir in the 2 ounces of freshly shredded Parmesan cheese until the sauce is smooth and creamy. Stir in 2 tablespoons of the reserved pasta water. If the sauce is too thick, add more reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency (up to 1/4 cup total).
⏱️ 3 min
- 6
Add the cooked chicken and the drained fettuccine back into the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are thoroughly coated in the creamy sauce.
⏱️ 2 min
- 7
Taste the pasta and adjust seasoning if needed. Garnish with fresh chopped parsley and extra shredded Parmesan cheese, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Alfredo Pasta for One
For the Chicken
- 1/4 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 2 ounces Parmesan cheese, freshly shredded
- 2 tablespoons reserved pasta water, as needed, up to 1/4 cup
For the Pasta
- 4 ounces fettuccine
- salt, for pasta water, as needed
- fresh parsley, chopped, optional, for garnish
Instructions
- 1
Cook the fettuccine in a small pot of generously salted water according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
⏱️ 8 min - 2
While the pasta cooks, season the diced chicken breast with garlic powder, Italian seasoning, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 6 minutes, stirring occasionally, until golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 6 min - 3
In the same skillet (do not clean it), reduce the heat to medium-low. Add 2 tablespoons of unsalted butter and melt. Once melted, add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Pour in 1/2 cup of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 2 to 3 minutes until it slightly thickens.
⏱️ 3 min - 5
Reduce the heat to low. Gradually stir in the 2 ounces of freshly shredded Parmesan cheese until the sauce is smooth and creamy. Stir in 2 tablespoons of the reserved pasta water. If the sauce is too thick, add more reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency (up to 1/4 cup total).
⏱️ 3 min - 6
Add the cooked chicken and the drained fettuccine back into the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are thoroughly coated in the creamy sauce.
⏱️ 2 min - 7
Taste the pasta and adjust seasoning if needed. Garnish with fresh chopped parsley and extra shredded Parmesan cheese, if desired. Serve immediately and enjoy!
⏱️ 1 min