Creamy Chicken Alfredo Pasta with Fresh Herbs
Creamy Chicken Alfredo Pasta Recipe made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 12 oz fettuccine pasta
- 1 lb chicken breast boneless and skinless
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the fettuccine according to package instructions until al dente.
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken breasts to the skillet and season with salt and pepper.
- Cook the chicken for about 5-7 minutes on each side or until fully cooked.
- Once cooked, remove the chicken from the skillet and let it rest before slicing.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Reduce heat to low and add heavy cream, stirring to combine.
- Gradually whisk in the parmesan cheese until melted and smooth.
- Adjust the sauce consistency with reserved pasta water as needed.
- Slice the rested chicken and add it to the creamy sauce, followed by the drained fettuccine.
- Serve hot, garnished with fresh parsley.