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Chicken Alfredo

A creamy and comforting chicken pasta dish that's easy to prepare and perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts Seasoned with Italian seasoning and spices.
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil For cooking the chicken.
For the Pasta
  • 10 oz fettuccine or linguine Cooked according to package instructions.
  • 1 teaspoon salt For boiling water.
For the Alfredo Sauce
  • 1 stick unsalted butter Melted in the skillet.
  • 2 cups heavy cream For a rich sauce.
  • 2 cloves garlic, minced Adds flavor to the sauce.
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups freshly grated Parmesan cheese For creamy texture.
  • 2 tablespoons chopped fresh parsley Optional garnish.

Method
 

Preparation
  1. Season the chicken breasts with Italian seasoning, garlic powder, salt, and black pepper.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked.
  2. Remove the chicken from the skillet and slice it into strips.
Boiling the Pasta
  1. In a pot, bring water to a boil and add 1 teaspoon of salt. Cook the fettuccine or linguine according to package instructions until al dente. Drain the pasta and set aside.
Making the Alfredo Sauce
  1. In the same skillet used for the chicken, melt the butter over medium heat.
  2. Add the minced garlic and cook for 1 minute.
  3. Pour in the heavy cream and stir for about 3-4 minutes until it thickens slightly.
Finishing the Sauce
  1. Lower the heat and stir in the Italian seasoning, salt, black pepper, and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
Combining and Serving
  1. Add the cooked pasta and sliced chicken to the skillet. Toss everything together until the pasta is well coated in the sauce. Serve hot.

Notes

Chicken Alfredo is best served warm. Garnish with chopped fresh parsley and serve with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a little extra cream or milk to restore the creamy texture.