Pasta Alfredo con Pollo
A creamy chicken pasta dish made with tender chicken, fettuccine, and a rich cheese sauce, ready in just 20 minutes.
Equipment
- Large Pot
- Large Pan
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Ingredients
- 2 cups sliced chicken breasts (cut into 2-inch pieces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup milk
- 1 cup grated Parmesan or Romano cheese
- 8 oz fettuccine pasta or any pasta of your choice
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large pan, heat olive oil over medium heat. Add sliced chicken and cook for 2-3 minutes on each side until golden and cooked through. Remove chicken and set aside.
- Add butter to the same pan and let it melt, then add minced garlic. Sauté for 2-3 minutes until fragrant.
- Slowly pour in the milk, stirring constantly. Heat for 3-4 minutes until smooth. Gradually add cheese, stirring until melted and the sauce thickens.
- Return the chicken to the pan and let it warm in the sauce. Add the drained pasta and stir until well coated. Adjust the sauce consistency with reserved pasta water as needed.
- Serve hot, garnished with chopped parsley and additional cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or reserved pasta water.