Chicken Alfredo Creamy Pasta (Printable Version)
# What You'll Need:
→ Protein
01 -
2 boneless skinless chicken breasts (about 1 pound)
→ Pasta
02 -
8 ounces fettuccine pasta
→ Sauce
03 -
2 tablespoons unsalted butter
04 -
3 cloves garlic, minced
05 -
1 cup heavy cream
06 -
1 cup freshly grated Parmesan cheese
→ Seasonings
07 -
1 tablespoon olive oil
08 -
1 teaspoon garlic powder
09 -
1 teaspoon Italian seasoning blend
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Garnish
12 -
Chopped fresh parsley (optional)
# Step-by-Step Directions:
01 -
Brush chicken breasts with olive oil and season evenly with garlic powder, Italian seasoning, salt, and pepper.
02 -
Cook chicken over medium heat in a skillet for 5 to 7 minutes per side until cooked through. Remove and let rest before slicing.
03 -
Boil fettuccine according to package instructions until al dente. Drain and set aside.
04 -
Melt butter over medium-low heat. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream and gently simmer. Add Parmesan cheese, stirring until smooth. Season with salt and pepper to taste.
05 -
Toss cooked pasta in the sauce until fully coated and creamy.
06 -
Top pasta with sliced chicken breasts. Garnish with chopped fresh parsley if desired. Serve immediately.
# Helpful Notes:
01 -
To keep the sauce creamy when reheating leftovers, add a splash of cream or milk and heat gently over low heat.
02 -
Using freshly grated Parmesan cheese ensures a smoother sauce without additives.