Description
Indulge in this restaurant-quality Garlic Chicken Alfredo Pasta, featuring tender chicken breasts and perfectly al dente fettuccine tossed in a rich, velvety house-made garlic cream sauce. By using fresh parmesan and high-quality heavy cream, this dish avoids the heavy, cloying texture of store-bought versions. It is a perfect, reliable weeknight dinner that delivers consistent, professional results using simple, accessible ingredients for a comforting family meal.
Ingredients
16 oz fettuccine pasta
1.5 lbs boneless skinless chicken breasts, diced
6 cloves garlic, minced
2 cups heavy cream
1.5 cups freshly grated parmesan cheese
4 tbsp unsalted butter
1 tsp Italian seasoning
Salt and pepper to taste
Instructions
Boil a large pot of heavily salted water and cook fettuccine until al dente, reserving one cup of pasta water before draining.
Season diced chicken with salt, pepper, and Italian seasoning.
Melt 2 tbsp butter in a large skillet over medium-high heat and sear chicken until golden and cooked through; remove and set aside.
Reduce heat to medium, add remaining 2 tbsp butter to the skillet, and sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Whisk in freshly grated parmesan cheese until the sauce is smooth and emulsified.
Toss the cooked pasta and seared chicken into the sauce, adding reserved pasta water as needed to reach desired consistency.
Notes
Ensure the parmesan is freshly grated to achieve the best sauce texture. Maintain medium heat when whisking the cheese to prevent the emulsion from breaking. Leftovers can be stored in an airtight container for up to 3 days; add a splash of milk or water when reheating as the sauce will thicken.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 165mg