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Creamy Chicken Alfredo Pasta

This creamy chicken Alfredo pasta recipe is a comforting and flavorful dish, easy and quick to prepare, perfect for busy weeknights or cozy evenings.
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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
  

  • 400 g dried pasta (penne, fettuccine, or linguine)
  • 300 g chicken breasts cut into 2-3 cm cubes
  • 200 ml heavy cream
  • 100 g Parmesan cheese finely grated
  • 2 cloves garlic finely chopped
  • salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

Equipment

  • Large skillet
  • Large Pot

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through (about 5-7 minutes), stirring occasionally. Season with salt and pepper. Remove chicken from skillet and set aside.
  2. Cook pasta according to package directions in a large pot of boiling salted water. Drain pasta, reserving about ½ cup of pasta water.
  3. In the same skillet, add minced garlic and cook for 30 seconds, until fragrant. Pour in heavy cream and Parmesan cheese. Stir constantly until cheese is melted and sauce is smooth and creamy. If sauce is too thick, add a little pasta water, one tablespoon at a time, until desired consistency is reached.
  4. Add cooked chicken to the Alfredo sauce. Add cooked pasta to the sauce and toss gently to coat.
  5. Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.

Notes

Feel free to customize your recipe! You can add mushrooms, spinach, cherry tomatoes, or even bacon for a richer version. For a lighter sauce, you can replace some of the heavy cream with milk or cream cheese. To avoid a greasy sauce, make sure the chicken is well-drained before adding it to the sauce. If you prepare the sauce in advance, I advise you to gently reheat it before adding the pasta to avoid it from graining. Leftovers can be stored in the refrigerator for 2-3 days. To reheat, I recommend doing so over low heat in a skillet, adding a tablespoon of water or cream if necessary to regain the ideal texture.