Chicken Alfredo Pasta
A creamy and comforting dish featuring tender chicken, rich Alfredo sauce, and perfectly cooked fettuccine.
Equipment
- Large Pot
- Frying Pan
- Mixing Bowls
Ingredients
- 2 Tbsp. olive oil
- 500 g chicken breasts
- 1 Tbsp. Italian herbs
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. butter
- 2 cloves garlic minced
- 2 cups heavy cream
- 1 tsp. dried Italian herbs
- 1 1/2 cups Parmesan cheese finely grated
- 500 g fettuccine
- extra Parmesan cheese for serving
- fresh parsley for garnishing
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Slice the chicken breasts in half horizontally. Drizzle with olive oil and season with Italian herbs, garlic powder, salt, and pepper.
- In a frying pan over medium-high heat, cook the chicken for about 2-3 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same pan, reduce heat to medium and melt the butter. Add minced garlic and cook until fragrant.
- Pour in the heavy cream and add dried Italian herbs. Simmer for 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until melted. Adjust seasoning with salt and pepper.
- Slice the cooked chicken into bite-sized pieces and add back to the pan, along with the cooked fettuccine. Toss to coat, adding reserved pasta water if needed.
- Serve hot, garnished with fresh parsley and extra Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.