Description
This creamy Chicken Alfredo Pasta features tender chicken, al dente pasta, and a rich Parmesan sauce, all made in under 30 minutes for a quick, restaurant-quality meal.
Ingredients
2 chicken breasts (6 oz each)
1 lb fresh pasta (fettuccine or penne)
1 cup heavy cream (or milk/vegetable broth for lower fat)
4 tbsp unsalted butter (or ghee for dairy-free option)
1 cup grated Parmesan (or nutritional yeast for vegan option)
4 cloves garlic (minced or garlic powder)
Salt and pepper to taste (preferably sea salt)
Olive oil for cooking
1/4 cup reserved pasta water
Instructions
Boil pasta: Salt water in a pot, bring to boil, add pasta, cook 8 minutes. Drain, reserving 1/4 cup pasta water.
Season chicken: Pat dry, season with salt, pepper, and garlic powder. Cook in olive oil over medium-high heat until golden (4-5 minutes per side).
Make sauce: In the same pan, melt butter. Add garlic, sauté 1 minute. Whisk in cream, bring to simmer.
Incorporate ingredients: Add cooked pasta and chicken to the pan. Stir in Parmesan until melted and sauce thickens (2-3 minutes).
Adjust consistency: Add pasta water as needed to reach desired sauce consistency.
Season and serve: Taste and adjust seasoning before plating hot.
Notes
Use fresh Parmesan for authentic flavor.
Rotisserie chicken can be a convenient substitute for the chicken breasts.
Gluten-free pasta is a great option for dietary restrictions.
Nutritional yeast is an excellent vegan alternative to Parmesan.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry / One Pan
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg