Chicken Alfredo Pasta Dish (Print-Friendly Version)
Creamy Parmesan sauce coats juicy chicken and pasta for a satisfying Italian-inspired dinner.
# Ingredients List:
→ Main Components
01 -
3 boneless, skinless chicken breasts (about 680 grams)
02 -
8 ounces fettuccine or preferred pasta (approximately 225 grams)
→ Sauce
03 -
4 cloves fresh garlic, minced
04 -
1 cup heavy cream (240 milliliters)
05 -
1 cup freshly grated Parmesan cheese (90 grams)
06 -
2 tablespoons unsalted butter (28 grams)
→ Seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
# How to Make It:
01 -
Season chicken breasts with salt and black pepper on both sides. Heat a drizzle of olive oil in a large skillet over medium heat, then cook chicken for 5–7 minutes per side until golden and cooked through. Remove from pan, tent with foil, and set aside.
02 -
In the same pan, melt unsalted butter over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant, stirring frequently.
03 -
Pour in the heavy cream and whisk in the grated Parmesan cheese continuously. Cook, stirring, until the sauce is smooth and creamy.
04 -
Simultaneously, bring a large pot of salted water to a boil. Cook fettuccine following package instructions until al dente. Reserve 120 milliliters (½ cup) of pasta water, then drain.
05 -
Slice the rested chicken. Add cooked fettuccine and sliced chicken to the pan with Alfredo sauce. Gently toss until ingredients are evenly coated, adding reserved pasta water as needed to reach desired sauce consistency.
06 -
Plate immediately, garnishing with additional Parmesan and chopped parsley if desired.
# Extra Tips:
01 -
For enhanced flavor, briefly brown the chicken before resting. Use freshly grated Parmesan for a smoother sauce and add reserved pasta water gradually to perfect the sauce texture.