Chicken Alfredo Pasta
A creamy and hearty chicken alfredo pasta dish that's better than most restaurant versions. Perfect for a comforting dinner.
Ingredients
For the Chicken
- 1 lb chicken breast or thighs Good quality, not freezer-burned.
- 1 tsp salt For seasoning.
- 1 tsp black pepper For seasoning.
For the Sauce
- 1 cup heavy cream Or whipping cream.
- 4 tbsp butter Divided use.
- 3 cloves garlic Fresh or jarred, minced.
- 1 cup freshly grated Parmesan cheese Avoid pre-shredded cheese.
- 1 pinch nutmeg Optional, adds flavor.
For the Pasta
- 12 oz fettuccine pasta Or any pasta of choice.
Instructions
Preparation
- Season the chicken with salt, pepper, and garlic powder.
- Heat a pan and melt 2 tablespoons of butter.
- Brown the chicken until cooked through but still juicy. Set it aside.
- In the same pan, melt the remaining butter and add minced garlic. Be careful not to burn it.
Cooking the Sauce
- Stir in the cream and warm it up, but do not boil.
- Gradually add grated Parmesan cheese while whisking until the sauce is thick and creamy.
Cooking the Pasta
- Cook the fettuccine in salty water according to package instructions. Drain and do not rinse.
- Add the drained pasta to the sauce and toss everything together.
Serving
- Slice the chicken and place it on top of the pasta.
- If the sauce is too thick, add a splash of pasta water to loosen it.
Notes
You can customize this dish by adding veggies like spinach or using leftover chicken. For a bit of heat, consider crushed red pepper flakes. Reheats well in the stove with a splash of milk or cream.