Creamy Chicken Alfredo Pasta
Equipment
Ingredients
Main Ingredients
chicken breast (sliced, raw)
400 g
fettuccine pasta (dry)
300 g
heavy cream (liquid)
200 ml
parmesan cheese (grated)
80 g
butter (room temperature)
40 g
garlic (minced)
3 cloves
olive oil (liquid)
15 ml
salt
5 g
black pepper (ground)
2 g
fresh parsley (chopped)
10 g
Instructions
Prepare ingredients
Slice chicken breast into thin strips, mince garlic cloves, grate parmesan cheese, and measure all other ingredients.
Cook the pasta
Bring a large pot of salted water to boil and cook fettuccine according to package instructions until al dente.
Cook the chicken
Heat olive oil in a large pan over medium-high heat. Add sliced chicken and cook until golden brown and cooked through, about 5-6 minutes.
Make the Alfredo sauce
In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
Finish the sauce
Add grated parmesan cheese to the cream mixture and stir until melted and smooth. Season with salt and black pepper to taste.
Combine pasta and sauce
Add the cooked and drained pasta to the sauce along with the cooked chicken. Toss everything together until well coated. If sauce is too thick, add a splash of pasta cooking water.
Serve
Divide among plates and garnish with freshly chopped parsley and additional parmesan if desired. Serve immediately while hot.
Original recipe
Storage
Best served fresh. Reheating may cause sauce to separate slightly.
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