Chicken Alfredo Pasta

Indulge in this classic, rich, and comforting Chicken Alfredo Pasta, perfect for a satisfying weeknight meal or a cozy dinner with loved ones.

Servings: 4 Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Difficulty: Easy

Ingredients

For the Chicken:

1. 2 boneless, skinless chicken breasts (~340 g / 12 oz), sliced horizontally or into bite-sized pieces

2. 15 ml (1 tbsp) olive oil

3. Salt and freshly ground black pepper, to taste

For the Pasta: 4. 340 g (12 oz) fettuccine pasta (or pasta of your choice) 5. Salt, for pasta water

For the Alfredo Sauce: 6. 60 g (4 tbsp) unsalted butter 7. 2 cloves garlic, minced (~10 g) 8. 470 ml (2 cups) heavy cream (double cream) 9. 120 g (1 cup) freshly grated Parmesan cheese, plus more for serving 10. Salt and freshly ground black pepper, to taste 11. Fresh parsley, chopped, for garnish (optional)

Equipment

• Large pot

• Large skillet or frying pan

• Whisk

• Tongs or slotted spoon

Instructions

1. Cook the Pasta (10 minutes): Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 120 ml (1/2 cup) of the starchy pasta water. Drain the pasta and set aside.

2. Cook the Chicken (8 minutes): While the pasta cooks, pat the chicken dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

3. Prepare the Alfredo Sauce (5 minutes): In the same skillet (no need to clean it), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until smooth and melted. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

4. Combine and Serve (2 minutes): Add the cooked pasta and chicken back into the skillet with the Alfredo sauce. Toss gently to coat everything evenly. If needed, add a little more reserved pasta water to loosen the sauce. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Tips & Variations

• Tip 1: Fresh Parmesan is Key: Always use freshly grated Parmesan cheese for the best flavor and smoothest sauce. Pre-grated cheese often contains anti-caking agents that can make your sauce gritty.

• Tip 2: Don't Overcook the Pasta: Cook your pasta to al dente (slightly firm to the bite) as it will continue to cook slightly when tossed with the hot sauce.

• Tip 3: Reserve Pasta Water: The starchy pasta water is your secret weapon! It helps to emulsify the sauce, making it extra creamy and helping it cling to the pasta.

• Variation 1: Vegetarian Alfredo: Omit the chicken and instead sauté 200 g (7 oz) sliced mushrooms or 1 head of broccoli florets with the garlic before adding the cream.

• Variation 2: Gluten-Free Option: Simply swap out traditional fettuccine for your favorite gluten-free pasta. The sauce itself is naturally gluten-free.

• Variation 3: Spicy Kick: For a touch of heat, add 1/2 teaspoon of red pepper flakes to the sauce along with the garlic.

Estimated nutrition per serving:

Calories: ~850 kcal Protein: ~45 g Carbs: ~50 g Fat: ~50 g Note: These are approximate values and can vary based on specific ingredients and portion sizes.

Shopping list:

• Chicken breasts

• Fettuccine pasta

• Olive oil

• Unsalted butter

• Heavy cream

• Parmesan cheese

• Garlic

• Fresh parsley (optional)

• Salt

• Black pepper

Allergen tags: contains: dairy, gluten (if using regular pasta)

Printable footer: Quick summary: Creamy Chicken Alfredo Pasta with fettuccine, rich Parmesan sauce, and tender chicken.