Chicken Alfredo Pasta is a classic Italian-American dish featuring tender chicken strips tossed in a creamy, Parmesan-infused Alfredo sauce. The sauce, rich and velvety, coats perfectly cooked pasta, creating a comforting and satisfying meal. It’s versatile, allowing for variations with different proteins, vegetables, or pasta types, making it a beloved choice for weeknight dinners or special occasions alike.
Ingredients of Chicken Alfredo Pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- 8 ounces fettuccine pasta
- 1 tablespoon butter
- Fresh parsley, chopped (optional)
Kitchen Tools Needed:
- Large pot
- Colander
- Large skillet
- Tongs or pasta fork
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Paper towels
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil over high heat. Once the water reaches a rolling boil, add the fettuccine pasta. Stir occasionally to prevent the pasta from sticking together. Cook according to the package instructions until the pasta is al dente, usually around 10-12 minutes. Once cooked, drain the pasta in a colander and set it aside. To prevent the pasta from drying out, you can toss it lightly with a bit of olive oil. - Prepare the Chicken:
While the pasta is cooking, prepare the chicken breasts. Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken breasts to the skillet. Cook the chicken without moving it for 5-7 minutes on each side, until the exterior is golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and place it on a cutting board. Let the chicken rest for a few minutes to retain its juices before slicing it into thin strips. - Make the Alfredo Sauce:
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic as it can turn bitter. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the sauce cook for about 5 minutes, stirring occasionally, until it begins to thicken. Gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Taste the sauce and adjust the seasoning with salt and pepper as needed. - Combine Everything:
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Use tongs or a pasta fork to toss the pasta in the sauce, ensuring that each strand is well coated. Add the sliced chicken back into the skillet, distributing it evenly throughout the pasta. Gently mix everything together until the chicken is heated through and well incorporated with the pasta and sauce. - Serve:
Transfer the Chicken Alfredo Pasta to serving plates or a large serving bowl. Garnish with freshly chopped parsley for a pop of color and added freshness. For an extra touch of flavor, you can sprinkle a bit more grated Parmesan cheese on top. Serve the pasta immediately while it’s hot and creamy. For a more balanced meal, consider adding some steamed broccoli or sautéed spinach to the dish. Enjoy your delicious homemade Chicken Alfredo Pasta!
Tips
- Vegetable Medley: Add a colorful mix of sautéed vegetables such as bell peppers, mushrooms, and spinach to the pasta for added texture and nutrition.
- Seafood Twist: Substitute chicken with cooked shrimp or scallops to create a seafood Alfredo pasta. Adjust cooking times accordingly to ensure seafood is cooked through.
- Herb Infusion: Enhance the Alfredo sauce with fresh herbs like basil, parsley, or thyme. Chop them finely and stir them into the sauce just before serving for a burst of fresh flavor.
- Cheese Blend: Experiment with different cheeses like Asiago, Gruyère, or Fontina along with Parmesan to create a more complex and rich sauce.
- Whole Grain Pasta: Use whole wheat or gluten-free pasta instead of traditional fettuccine to add fiber and make the dish more wholesome.
Nutritional Information
- Calories: 700
- Protein: 40g
- Carbohydrates: 50g
- Fat: 40g
Frequently Asked Questions for Classic Chicken Alfredo Pasta
- Can I use a different type of pasta?
- Yes, while fettuccine is traditional, you can use other types of pasta such as linguine, spaghetti, penne, or even shells depending on your preference.
- How can I make the Alfredo sauce healthier?
- To make the sauce lighter, you can use half-and-half or low-fat milk instead of heavy cream. Additionally, reducing the amount of butter and cheese or using a blend of cheeses can also lower the fat content.
- Can I make Chicken Alfredo Pasta gluten-free?
- Yes, you can use gluten-free pasta instead of regular pasta. Ensure all other ingredients, including chicken broth and seasonings, are also gluten-free.
- What can I substitute for Parmesan cheese?
- If you prefer or have dietary restrictions, you can substitute Parmesan cheese with a similar hard cheese like Pecorino Romano or Asiago. For a dairy-free option, nutritional yeast can be used for a cheesy flavor.
- How do I store leftovers?
- Store leftover Chicken Alfredo Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to revive the sauce if needed.
Creamy Chicken Alfredo Pasta: A Quick and Delicious Dinner Recipe
Chicken Alfredo Pasta is a classic Italian-American dish featuring tender chicken strips tossed in a creamy, Parmesan-infused Alfredo sauce.
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- 8 ounces fettuccine pasta
- 1 tablespoon butter
- Fresh parsley chopped (optional)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook until al dente, about 10-12 minutes. Drain and set aside. Toss with a bit of olive oil to prevent sticking.
Prepare the Chicken:
- Pat the chicken breasts dry with paper towels and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove from the skillet, let rest, then slice into thin strips.
Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Simmer on low heat for about 5 minutes until it begins to thicken. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Combine Everything:
- Add the cooked pasta to the skillet and toss to coat with the Alfredo sauce. Add the sliced chicken and mix gently until everything is well combined and heated through.
Serve:
- Transfer the Chicken Alfredo Pasta to serving plates and garnish with freshly chopped parsley. For extra flavor, sprinkle with more grated Parmesan cheese. Serve immediately while hot and creamy. Consider adding steamed broccoli or sautéed spinach for a balanced meal. Enjoy your dinner!