Chicken Alfredo with Pasta
Creamy, dreamy Alfredo: an Italian-American classic reimagined.
⏱️ 45 min🍽️ Serves 1
🔥 680 kcal💪 45g protein🍚 50g carbs🥑 35g fat🌾 3g fibreper serving
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servings
Ingredients
- 🐔500 g boneless, skinless chicken breast
- 🍝300 g fettuccine pasta
- 🫒2 tbsp olive oil
- 🧄2 cloves garlic, minced
- 🥛½ cup heavy cream
- 🥛¼ cup milk
- 🧀1 cup Parmesan cheese, grated
- 🌿¼ cup fresh parsley, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, add a pinch of nutmeg to the Alfredo sauce.
- If the sauce is too thick, thin it out with a tablespoon or two of pasta water.
- Leftovers can be reheated gently on the stovetop with a splash of milk to restore creaminess.
Method
- 1Season chicken breast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- 2While chicken cooks, bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package directions until al dente.
- 3In the same skillet (no need to clean), add minced garlic and sauté for 1 minute until fragrant.
- 4Pour in heavy cream and milk. Bring to a gentle simmer, stirring occasionally. Reduce heat to low.
- 5Gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper to taste.
- 6Slice the cooked chicken into strips or dice into cubes.
- 7Drain the cooked pasta and add it directly to the Alfredo sauce in the skillet. Toss to coat evenly.
- 8Add the sliced chicken to the pasta and toss gently. Garnish with fresh chopped parsley before serving.