Description
This Easy Chicken Alfredo Pasta is a creamy, comforting dinner made with tender chicken, rich Parmesan Alfredo sauce, and perfectly cooked fettuccine. Ready in just 35 minutes, this family-friendly recipe delivers restaurant-quality flavor with simple ingredients. Perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 2 large chicken breasts (about 500g / 1 lb), sliced
- 300g (10 oz) fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Pour in heavy cream and simmer gently for 3–4 minutes.
- Add grated Parmesan cheese gradually, stirring until smooth and creamy.
- Season with nutmeg, additional salt, and pepper to taste.
- Return chicken to the skillet and add drained pasta. Toss to coat evenly.
- Add reserved pasta water as needed to loosen the sauce.
- Garnish with fresh parsley and extra Parmesan before serving.
Notes
Use freshly grated Parmesan for best melting results. Add steamed broccoli or sautéed mushrooms for variation. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg