Chicken Alfredo Pasta

Name: Chicken Alfredo Pasta
Total time: 30 min
Yield: 4 people
Ingredients: 14 oz Fettuccine pasta; 1 lb Chicken breasts; 1 cup Cooking cream; 4 tbsp Butter; 1 cup Grated Parmesan cheese; 3 cloves Garlic; 1 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper

Under 30 MinsHigh ProteinDinnerComfort FoodItalian

Medium

30min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A classic Italian recipe combining tender pasta, browned chicken pieces, and a rich cream sauce with Parmesan cheese.

Chicken Alfredo Pasta is one of the most famous and delicious Italian dishes, gaining worldwide popularity for its rich creamy texture and irresistible flavor. Whether you're looking for a comforting family dinner or a treat after a long day, Chicken Alfredo Pasta is the perfect choice. The secret to this dish lies in using high-quality ingredients; fresh butter, rich cooking cream, and authentic Parmesan cheese come together to create a silky sauce that coats every strand of pasta perfectly. Adding carefully seasoned browned chicken pieces boosts the nutritional value and provides a great balance between protein and carbohydrates. You can always add your own touch by incorporating vegetables like broccoli or spinach, or using roasted garlic for a deeper flavor. Always remember to reserve some starchy pasta water, as it is the secret ingredient that binds the sauce and keeps it smooth without separating. Prepare this dish in under thirty minutes and enjoy a fine dining experience at home.

Ingredients

400 g Fettuccine pasta
450 g Chicken breasts (about 2 medium breasts)
240 ml Cooking cream
50 g Butter
100 g Grated Parmesan cheese (about 1 cup)
3 cloves Garlic
1 tbsp Olive oil
1 tsp Salt
0.5 tsp Black pepper

Instructions

1
Boil a generous amount of salted water in a large pot, then cook the fettuccine pasta according to the package directions until al dente. Reserve half a cup of the pasta water, then drain the pasta and set aside.
2
In a wide skillet, heat the olive oil over medium-high heat. Cut the chicken breasts into cubes and season with half of the salt and black pepper. Add them to the skillet and cook until browned and fully cooked, then remove them to a side plate.
3
In the same skillet, lower the heat and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant without burning.
4
Slowly pour in the cooking cream and let the mixture simmer gently. Add the grated Parmesan cheese, stirring constantly until the cheese melts and a smooth, thick sauce forms.
5
Return the browned chicken breasts to the skillet, then add the boiled fettuccine pasta. Toss the ingredients well until coated in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

Chef's Tips

•Avoid rinsing the pasta with cold water after boiling, as the starch on its surface helps the cream sauce adhere better.
•For a touch of color and flavor, you can garnish the dish with a little fresh chopped parsley or an extra sprinkle of crushed black pepper before serving.

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