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Easy Creamy Alfredo Chicken Pasta

Creamy Alfredo Chicken Pasta Easy Recipe - Tasty
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Make this simple Chicken Alfredo pasta for a quick, rich, and satisfying weeknight dinner. This recipe focuses on achieving a smooth, restaurant-style creamy sauce with minimal effort.

Ingredients

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

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces with salt, pepper, and garlic powder.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 to 5 minutes until it thickens slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency. Stir in the nutmeg, if using.
  7. Return the cooked chicken and the drained pasta to the skillet. Toss everything gently until the pasta and chicken are fully coated in the creamy sauce.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • Do not boil the sauce after adding the cheese; keep the heat low or off to prevent the sauce from separating or becoming oily.
  • If you prefer, you can substitute the chicken breasts with pre-cooked rotisserie chicken to save cooking time.

Nutrition

Find it online: https://tastytribune.com/creamy-alfredo-chicken-pasta-easy-recipe/