Chicken Alfredo Pasta
A creamy and flavorful pasta dish featuring tender chicken and rich Alfredo sauce, perfect for a comforting meal.
Ingredients
Pasta
- 8 oz fettuccine pasta (Cook according to package instructions.)
Chicken
- 2 pieces boneless, skinless chicken breasts (About 1 to 1.25 lb total (season with salt and pepper).)
Oil
- 1 tablespoon olive oil (Can substitute with avocado oil.)
Garlic
- 2 cloves garlic, minced (Or 1 teaspoon jarred garlic.)
Cream
- 1 cup heavy cream (Can substitute with 3/4 cup whole milk + 1/4 cup mascarpone.)
Cheese
- 1 cup grated Parmesan cheese (Use freshly grated for best melting and flavor.)
Garnish
- Chopped parsley (For garnish.)
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper, then cook in olive oil until golden and cooked through. Slice into strips.
- In the same pan, sauté minced garlic until fragrant. Add heavy cream and bring to a simmer.
- Stir in grated Parmesan cheese until melted and smooth. Add cooked pasta and chicken, tossing to combine.
- Garnish with chopped parsley and serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream.