Quick & Easy Creamy Chicken Alfredo Pasta
Discover the ultimate Chicken Alfredo recipe! This quick and easy dish features tender chicken, rich parmesan cream sauce, and pasta perfection. Perfect for weeknight dinners and cooked in less than 30 minutes.
Ingredients
Chicken & Pasta
- 350g (12.3oz) - Fettuccine
- 1 Tbsp (20ml) - Olive Oil
- 1 - Chicken Breast, Halved
- 1 tsp (4g) - Onion Powder
- 1 tsp (4g) - Garlic Powder
- 1 tsp (4g) - Smoked Paprika
- Salt & Pepper
Creamy Alfredo Sauce -
- 1 Tbsp (14g) - Unsalted Butter
- 4 - Garlic Cloves, Grated
- 1 ½ Cups (375ml) - Thickened Cream
- ¼ tsp (0.1g) - Nutmeg, Grated
- Parmigiano Reggiano, Freshly Grated
- Flat Leaf Parsley, Chopped
- Salt & Pepper
Instructions
- Bring a pot of water to a boil and season generously with salt. Cook the fettuccine for 1 minute less than the packet instructions. Drain and reserve ½ - 1 cup of pasta water.
- Slice the chicken into two fillets and place them in a bowl. Add the onion and garlic powder, smoked paprika, salt, and pepper. Mix well.
- Place a pan over medium-high heat and add olive oil. Sear the chicken for 2 ½ - 3 minutes on each side or until cooked in the centre. Remove, rest for 5 minutes, and thinly slice.
- Place the same pan or a clean pan over medium heat. Add the butter and garlic, and sauté for 2 minutes or until the butter starts to foam and the garlic is fragrant but not brown.
- Increase the heat to medium-high, add cream and mix well. Season to taste and bring to a boil. Reduce heat to low and simmer for 5-6 minutes or until thick and slightly reduced. Add Parmigiano Reggiano and nutmeg and gently mix to combine.
- Add the drained pasta, mix to coat and cook for 1 minute. Adjust with the reserved pasta water if required. Remove from heat.
- Serve the creamy Alfredo pasta in a bowl, laying the sliced chicken on top. Garnish with flat-leaf parsley and Parmigiano Reggiano. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chicken Alfredo Pasta Storage Instructions
Leftover Chicken Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce is cream-based, I don’t recommend freezing it, as it will be more prone to splitting and ruining upon reheating.
Chicken Alfredo Pasta Reheating Instructions
Reheat gently on the stovetop or microwave, adding a splash of milk or cream to restore the sauce’s creamy texture.
Watch How To Make The Recipe
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