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Chicken Alfredo Pasta with Velvety Texture

A close-up of Chicken Alfredo Pasta with Velvety Texture, featuring fettuccine noodles coated in creamy sauce and topped with sliced grilled chicken and parsley.

A simple and delicious recipe for classic Chicken Alfredo pasta, perfect for a weeknight dinner. This recipe focuses on creating a rich, velvety sauce that coats the fettuccine beautifully.

Ingredients

Scale
  • 2 pieces Chicken Breasts
  • 12 ounce Fettuccine Pasta
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese (freshly grated)
  • 3 clove Garlic (minced)
  • 2 tablespoon Olive Oil
  • 1/4 cup Fresh Parsley (chopped)
  • Salt to taste
  • Pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove chicken from skillet and slice.
  3. In the same skillet, reduce heat to low and sauté minced garlic for 30 seconds.
  4. Add heavy cream to the skillet and simmer for 3 minutes, stirring occasionally.
  5. Gradually stir in Parmesan cheese until the sauce is melted and creamy. Add reserved pasta water if the sauce is too thick.
  6. Add the sliced chicken and drained fettuccine to the skillet. Toss gently to coat everything in the sauce. Cook for 1-2 minutes on low heat.
  7. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegetarian option, substitute grilled tofu for chicken.
  • Gluten-free pasta can be used as a substitute.
  • For a lighter sauce, use half-and-half or plant-based cream instead of heavy cream.
  • Pecorino Romano cheese can be used instead of Parmesan for a sharper flavor.
  • Fresh garlic provides the best flavor.
  • Basil can be substituted for parsley for a different flavor profile.

Nutrition

Keywords: Chicken Alfredo, Pasta, Fettuccine, Creamy Sauce, Italian Recipe, Easy Dinner, Beginner Pasta