Chicken Alfredo Pasta
Indulge in this creamy Chicken Alfredo Pasta, where tender chicken meets rich, cheesy Alfredo sauce for a perfect meal that’s ready in no time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 lb fettuccine pasta
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet, let it rest, then slice into strips or bite-sized pieces.
- Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat to low, stir in the grated Parmesan cheese, and continue stirring until melted and smooth. Season with salt, pepper, and nutmeg (if using). Simmer the sauce for about 2-3 minutes until it thickens slightly.
- Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat evenly. Mix in the sliced chicken gently. Serve hot, garnished with chopped fresh parsley.
Nutrition
- Calories: 650
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg