Here’s a creamy, comforting Chicken Alfredo Pasta recipe that’s simple to make and full of flavor:
Ingredients (2–3 servings)
- 8 oz (225 g) fettuccine or your favorite pasta
- 2 chicken breasts, boneless and skinless
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional, for warmth)
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pasta:
Boil pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water. - Cook Chicken:
Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 5–7 minutes per side, until golden and cooked through. Remove and slice thinly. - Make Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and simmer for 2–3 minutes. Reduce heat to low and gradually whisk in Parmesan until smooth. Add a pinch of nutmeg if using. - Combine:
Toss the cooked pasta in the sauce, adding reserved pasta water as needed to reach desired consistency. Top with sliced chicken. - Serve:
Garnish with chopped parsley and extra Parmesan. Serve immediately.
✅ Tips:
- For a lighter version, use half-and-half instead of heavy cream and add 2 tbsp flour to thicken.
- You can add vegetables like broccoli or peas for extra color and nutrition.
- Leftover pasta can be stored in the fridge for 1–2 days; reheat gently to avoid curdling the sauce.
If you want, I can also provide a one-pan Chicken Alfredo Pasta version where the pasta cooks right in the sauce for minimal cleanup and extra creamy texture. Do you want me to do that?
