Chicken Alfredo Pasta

Ingredients

• 2 Chicken Breast (boneless, skinless, sliced into thin strips)
• Salt (to taste, for seasoning chicken and pasta water)
• Black Pepper (to taste, for seasoning chicken)
• 2 tbsp Olive Oil (for searing chicken)
• 1 lb Fettuccine Pasta
• 0.5 cup Butter (unsalted)
• 3 clove Garlic (minced)
• 2 cup Heavy Cream
• 1.5 cup Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.

2. 2

   While the water is coming to a boil, season the sliced chicken breast strips generously with salt and black pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and sear until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

4. 4

   In the same skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

5. 5

   Pour the heavy cream into the skillet with the garlic butter. Bring to a gentle simmer and let it cook for 3-5 minutes, whisking occasionally, until slightly thickened.

6. 6

   Whisk in the freshly grated parmesan cheese until the sauce is smooth and the cheese has completely melted.

7. 7

   Add the cooked fettuccine and the seared chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy sauce.

8. 8

   Garnish with fresh chopped parsley and serve immediately while hot.

Notes

For the best texture, use freshly grated Parmesan cheese rather than pre-shredded, as it melts much more smoothly into the sauce. If the sauce becomes too thick, you can thin it out with a splash of the reserved pasta cooking water.

Nutrition per serving

• main
• dinner
• pasta
• chicken
• creamy
• comfort food
• baked