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Easy Creamy Alfredo Chicken Pasta

A fork lifting a large swirl of fettuccine noodles coated in rich sauce from a bowl of Creamy Alfredo Chicken Pasta Easy Recipe.
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Make a rich and velvety Alfredo chicken pasta quickly. This recipe uses simple steps for a satisfying weeknight dinner.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 3 minutes until it starts to thicken slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the salt, pepper, and nutmeg, if using.
  7. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta is fully coated.
  8. If the sauce seems too thick, add a splash or two of the reserved pasta water until you reach your desired consistency.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For extra flavor, you can add 1/4 teaspoon of garlic powder to the sauce along with the cream.
  • Use freshly grated Parmesan cheese for the best melting and creamiest texture. Pre-shredded cheese often contains anti-caking agents that make the sauce grainy.
  • If you prefer a richer sauce, substitute half of the heavy cream with half-and-half, but you may need to simmer slightly longer to achieve thickness.

Nutrition

Find it online: https://flavorzine.com/creamy-alfredo-chicken-pasta-easy-recipe/