Creamy Chicken Alfredo Pasta
Creamy Chicken Alfredo Pasta
Ingredients
For the Chicken and Pasta
- 12 ounces fettuccine
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the fettuccine according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
While the pasta cooks, season the chicken pieces with garlic powder, onion powder, salt, and black pepper.
⏱️ 3 min
- 3
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Reduce heat to low and continue to simmer for 3-5 minutes, or until the sauce begins to thicken slightly.
⏱️ 5 min
- 6
Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. Season the Alfredo sauce with salt and black pepper to taste.
⏱️ 3 min
- 7
Add the cooked fettuccine and cooked chicken to the skillet with the Alfredo sauce. Use tongs to toss everything together until the pasta and chicken are evenly coated with the creamy sauce.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped parsley if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Alfredo Pasta
For the Chicken and Pasta
- 12 ounces fettuccine
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the fettuccine according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
While the pasta cooks, season the chicken pieces with garlic powder, onion powder, salt, and black pepper.
⏱️ 3 min - 3
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Reduce heat to low and continue to simmer for 3-5 minutes, or until the sauce begins to thicken slightly.
⏱️ 5 min - 6
Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. Season the Alfredo sauce with salt and black pepper to taste.
⏱️ 3 min - 7
Add the cooked fettuccine and cooked chicken to the skillet with the Alfredo sauce. Use tongs to toss everything together until the pasta and chicken are evenly coated with the creamy sauce.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped parsley if desired.
⏱️ 2 min