Chicken Alfredo Pasta Recipe
This Chicken Alfredo Pasta Recipe is just what you need for those busy weeknights-quick, creamy, and full of flavor. Tender, golden-seared chicken gets tossed with the fettuccine and then mixed into a rich sauce made from chicken broth, milk, heavy cream, and freshly grated Parmesan. The pasta cooks directly in the sauce, helping it soak up all the flavors for a silky smooth result. Garnish with fresh parsley and serve hot for a fantastic, restaurant-quality meal in under 30 minutes!
Ingredients
- 2 boneless, skinless chicken breasts seasoned with salt and pepper
- 2 tbsp. olive oil
- 3 cloves garlic, finely minced
- 2 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 12 oz fettuccine or pasta of choice
- 1 ½ cups freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rub chicken all over with salt and pepper.
- Choose a large skillet-this must be the kind that will hold the pasta.
- Add oil to the skillet over medium-high heat. Add the chicken and cook for about 2 minutes per side, or until browned and cooked through. Remove the chicken from the skillet to a plate and let it rest for 5 minutes. Slice it while getting everything else ready.
- Pour in milk, chicken broth, and minced garlic and bring mixture to simmer. Add the pasta.
- Toss gently every 30 seconds or so for about 3 minutes; you're preventing sticking as the pasta starts to soften. Then toss every few minutes or so when it is soft.
- Add cream and Parmesan cheese to the pasta. Stir and continue cooking over 9-10 minutes, or until the pasta is semi-cooked and there is a little liquid in the pan.
- Let the mixture simmer for 2 more minutes, stirring occasionally, until the sauce has thickened and pasta is al dente. If the sauce has reached the point of being too sticky or thick, stir in a little splash of hot water to thin it out.
- Season with salt and pepper to taste, then serve immediately topped with fresh Parmesan and parsley!
Notes
Fresh Ingredients: Grate your Parmesan fresh, and make use of fresh garlic. Premade shredded cheese leaves floury bits in the sauce.
Control the Consistency: You can add some hot water or even milk if the Alfredo gets too thick. Stir it again so it smoothes nicely.
Do not Overcook the Chicken: This will help the chicken to be juicy and moist. Let it rest after searing so that the juices resettle within, keeping it moist.
Pasta Substitutions: Fettuccine is a classic choice, but you could use any pasta of your choice. Which includes penne, spaghetti, or linguine.
Time-Saving Tip: Use rotisserie or leftover chicken if you are short on time. Just add it in during the last steps to heat through.
Make it Your Own: Add just a little personality with a pinch of red pepper flakes for a bit of added heat, some sautéed mushrooms, or wilted spinach for extra veggies.