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Divine Chicken Alfredo Pasta Secret: 1 Creamy Fix

Chicken Alfredo Pasta
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Bring the classic Italian-American favorite to your table with this creamy, homemade Chicken Alfredo Pasta. You get tender chicken tossed with fettuccine in a rich, garlicky Parmesan sauce. It’s simple comfort food that tastes like a cherished memory.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about one minute until fragrant. Do not let the garlic burn.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring often. Let it cook for 3-5 minutes until the sauce thickens slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken and the drained fettuccine to the skillet. Toss everything together until the pasta and chicken are fully coated in the Alfredo sauce.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • Using freshly grated Parmesan cheese makes a noticeable difference in the sauce texture. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • For extra flavor, you can sautĂ© the chicken in a mixture of butter and olive oil.
  • If you prefer a lighter sauce, you can substitute half-and-half for some of the heavy cream, but the sauce will be less rich.

Nutrition

Find it online: https://delishdiarist.com/chicken-alfredo-pasta-creamy-homemade-recipe/