Creamy Chicken Alfredo Pasta (Printable Version)
# What You'll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts (about 600g total)
→ Pasta
02 -
225g fettuccine
→ Sauce
03 -
1 Tbsp neutral cooking oil
04 -
2 Tbsp butter
05 -
4 cloves garlic, minced
06 -
240ml heavy cream
07 -
180g grated Parmesan
08 -
1/4 tsp salt
09 -
1/4 tsp black pepper
→ Seasonings
10 -
2 tsp Italian seasoning
→ Garnish
11 -
1 Tbsp fresh parsley, chopped
# How to Make It:
01 -
Season both sides of the chicken breasts with Italian seasoning and a pinch of salt.
02 -
Heat a large skillet over medium heat. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken and cook for 7-8 minutes per side, until browned and cooked through.
03 -
Transfer the cooked chicken to a clean plate and reduce the heat to medium-low.
04 -
Add butter and minced garlic to the same skillet. Stir and cook for about two minutes, scraping up the browned bits from the bottom of the pan.
05 -
Pour in the heavy cream and whisk to combine, incorporating any remaining fond. Bring the cream to a gentle simmer.
06 -
While the cream heats, bring a pot of water to a boil. Add the fettuccine and cook until al dente, about 7 minutes. Reserve 120ml of pasta water before draining.
07 -
Once the cream is simmering, add the grated Parmesan to the skillet. Whisk continuously until the cheese has melted and the sauce begins to simmer. Allow to thicken slightly, then season with salt and pepper to taste.
08 -
Add the drained pasta directly to the skillet with the sauce and toss until evenly coated. If the sauce becomes too thick, add a splash of reserved pasta water to reach desired consistency.
09 -
Slice the cooked chicken breasts and arrange over the creamy pasta. Garnish with chopped parsley if desired.
# Handy Tips:
01 -
For authentic taste, freshly grated Parmesan is ideal, but pre-grated varieties will also work well.
02 -
The heavy cream is essential for proper sauce texture and cannot be effectively substituted with lower-fat alternatives.
03 -
Reserve some pasta cooking water to adjust sauce consistency as needed.