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Creamy Chicken Alfredo Pasta

This recipe recreates the joy of a cozy night with a steaming plate of creamy pasta. This easy and delicious Chicken Alfredo is a crowd-pleaser, ready in record time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g pasta (tagliatelle or fettuccine)
  • 2 chicken breasts (approximately 300g)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 40 g unsalted butter
  • 250 ml heavy cream
  • 60 g Parmesan cheese freshly grated
  • salt and freshly ground black pepper to taste
  • fresh parsley chopped, for garnish (optional)

Equipment

  • Large Pot
  • Large skillet

Method
 

  1. Step 1: Cook pasta in a large pot of salted water until al dente. Reserve about 1 cup of pasta water. Drain and set aside.
  2. Step 2: Cut chicken into 1.5cm pieces. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and fully cooked (about 5-7 minutes), stirring regularly. Season with salt and pepper. Remove and set aside.
  3. Step 3: In the same skillet, melt butter over low heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  4. Step 4: Pour in heavy cream and bring to a simmer. Gradually add grated Parmesan, stirring constantly until melted and sauce is smooth and creamy. If sauce is too thick, add some pasta water to adjust consistency.
  5. Step 5: Add cooked chicken to the Alfredo sauce. Add cooked pasta and toss gently to coat. Adjust seasoning with salt and pepper. Serve immediately, garnished with fresh parsley if desired.

Notes

Feel free to customize your recipe! Add sautéed mushrooms, fresh spinach, or even bacon for a richer version. For a vegetarian option, replace chicken with mushrooms or tofu. For a perfectly creamy sauce, use whole heavy cream. Be careful not to burn the garlic; low heat is essential. If your sauce is too thick, add a little pasta water.