Chicken Alfredo Pasta
Chicken Alfredo Pasta
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Alfredo Sauce
- 1 tablespoon unsalted butter
- 2 garlic, cloves, minced
- 1/2 cup chicken broth
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Pasta and Garnish
- 12 ounces fettuccine pasta
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Cut the chicken breasts into bite-sized pieces. Season the chicken generously with salt, black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, or until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 7 min
- 3
In the same skillet, reduce the heat to medium. Add 1 tablespoon of unsalted butter and let it melt. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Pour in 1/2 cup of chicken broth. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan; these bits add flavor to the sauce. Bring the broth to a gentle simmer.
⏱️ 2 min
- 5
Stir in 2 cups of heavy cream. Bring the mixture back to a gentle simmer, then reduce the heat to low. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min
- 6
Gradually whisk in 1 cup of grated Parmesan cheese until it is fully melted and the sauce is smooth. Season the Alfredo sauce with additional salt, black pepper, and 1/2 teaspoon dried Italian herbs to taste.
⏱️ 3 min
- 7
While the sauce is simmering, cook 12 ounces of fettuccine pasta according to package directions in a separate pot of salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
⏱️ 10 min
- 8
Add the cooked chicken pieces and the drained fettuccine pasta to the skillet with the Alfredo sauce. Toss everything together to ensure the pasta and chicken are thoroughly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
⏱️ 3 min
- 9
Transfer the Chicken Alfredo Pasta to serving plates. Garnish with 1/4 cup of chopped fresh parsley, if desired. Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Alfredo Pasta
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Alfredo Sauce
- 1 tablespoon unsalted butter
- 2 garlic, cloves, minced
- 1/2 cup chicken broth
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Pasta and Garnish
- 12 ounces fettuccine pasta
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Cut the chicken breasts into bite-sized pieces. Season the chicken generously with salt, black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, or until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 7 min - 3
In the same skillet, reduce the heat to medium. Add 1 tablespoon of unsalted butter and let it melt. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Pour in 1/2 cup of chicken broth. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan; these bits add flavor to the sauce. Bring the broth to a gentle simmer.
⏱️ 2 min - 5
Stir in 2 cups of heavy cream. Bring the mixture back to a gentle simmer, then reduce the heat to low. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min - 6
Gradually whisk in 1 cup of grated Parmesan cheese until it is fully melted and the sauce is smooth. Season the Alfredo sauce with additional salt, black pepper, and 1/2 teaspoon dried Italian herbs to taste.
⏱️ 3 min - 7
While the sauce is simmering, cook 12 ounces of fettuccine pasta according to package directions in a separate pot of salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
⏱️ 10 min - 8
Add the cooked chicken pieces and the drained fettuccine pasta to the skillet with the Alfredo sauce. Toss everything together to ensure the pasta and chicken are thoroughly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
⏱️ 3 min - 9
Transfer the Chicken Alfredo Pasta to serving plates. Garnish with 1/4 cup of chopped fresh parsley, if desired. Serve immediately and enjoy.
⏱️ 1 min