Description
A rich and comforting Italian-American classic, this creamy chicken alfredo pasta features tender chicken, garlic-infused butter, and a silky parmesan-cream sauce. Perfect for quick, restaurant-quality meals at home.
Ingredients
Fettuccine or Pasta of Choice, 1 pound (454g)
Boneless, Skinless Chicken Breasts or Thighs, 1.5 pounds (680g)
Butter, 1/2 cup (1 stick or 113g)
Garlic, 4-6 cloves
Heavy Cream, 2 cups (480ml)
Parmesan Cheese, 1.5 cups
Salt and Black Pepper, to taste
Optional: Nutmeg, Fresh Parsley
Instructions
Cook fettuccine according to package instructions; drain.
Meanwhile, cook chicken in a pan over medium heat until browned and almost cooked through. Remove and set aside.
In the same pan, melt butter, add garlic, and sauté until fragrant.
Add heavy cream to the pan; season with salt, pepper, and a pinch of nutmeg (if using). Simmer sauce until thickened.
Return chicken to the pan; stir in cheese until melted and smooth.
Toss sauce with cooked pasta and garnish with parsley (if desired).
Notes
Use unsalted butter for precise seasoning control.
Chicken thighs yield juicier results; substitute boneless, skinless thighs if preferred.
For a lighter version, use half-and-half mixed with milk instead of heavy cream.
Serve immediately, and store leftovers in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 24g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 44g