Chicken Alfredo Pasta
A rich and creamy chicken Alfredo pasta featuring tender seasoned chicken breast in a velvety Parmesan cream sauce over perfectly cooked fettuccine.
Equipment
Ingredients
Main Ingredients
chicken breast (filleted, butterflied)
2 piece
heavy whipping cream
473 ml
grated parmesan (grated)
100 g
butter
113 g
fettuccine pasta
450 g
garlic cloves (minced)
6 clove
black pepper
2 g
cajun seasoning
5 g
onion powder
3 g
garlic powder
3 g
fresh parsley
5 g
Instructions
Prepare the chicken
Season the chicken breasts with Cajun seasoning, onion powder, garlic powder, and black pepper.
Cook the pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
Cook the chicken
Heat butter in a large pan over medium-high heat. Add the seasoned chicken breasts and cook until golden brown and cooked through.
Sauté the garlic
Remove chicken from pan and add minced garlic. Sauté until fragrant, about 30 seconds.
Make the Alfredo sauce
Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan until melted and smooth.
Combine everything
Slice the cooked chicken and add it back to the sauce along with the drained pasta. Toss to coat everything evenly.
Serve
Plate the pasta and garnish with chopped fresh parsley if desired.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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