Easy Chicken Alfredo Pasta

$- 12 oz fettuccine pasta - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 cup heavy cream - 1 cup grated Parmesan cheese The main ingredients create the base of your Chicken Alfredo. Fettuccine pasta gives a nice, chewy texture. Chicken breasts add protein and flavor. Olive oil helps cook the chicken and adds richness. Heavy cream makes the sauce creamy and smooth. Parmesan cheese offers a salty, nutty flavor that ties everything together. - Salt and pepper - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) Seasoning brings life to your dish. Salt and pepper enhance the natural flavors. Minced garlic adds a delicious aroma and taste. Italian seasoning gives a blend of herbs, making the dish more vibrant. Finally, fresh parsley adds a touch of color and freshness as a garnish. For the full recipe, refer to the previous section. To start, bring a large pot of salted water to a boil. This step is key for flavor. Once boiling, add 12 ounces of fettuccine pasta. Cook it according to the package instructions, usually around 8-10 minutes. You want it al dente, which means it will be firm but not hard. After cooking, drain the pasta and set it aside. Don’t forget to keep about 1 cup of pasta water for later. While the pasta cooks, let’s prepare the chicken. Take two boneless, skinless chicken breasts and butterfly them. This means cutting them thin so they cook faster. Season both sides with salt and pepper to enhance the flavor. Now, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook them for about 6-7 minutes on each side or until they are golden brown. It's best to ensure they are cooked through. After cooking, remove the chicken and let it rest for a few minutes. Slice it into strips for easy serving. In the same skillet, add 3 cloves of minced garlic. Sauté it for about 1 minute until it smells great. Next, pour in 1 cup of heavy cream. Stir it well and let it simmer for 2-3 minutes. Now, we add flavor. Gradually whisk in 1 cup of grated Parmesan cheese. This will make the sauce creamy and rich. If it’s too thick, add some reserved pasta water until you reach your desired consistency. Sprinkle in 1 teaspoon of Italian seasoning for extra taste. Time to bring it all together! Add the cooked fettuccine to the Alfredo sauce. Toss it gently to coat the pasta evenly. Then, place the sliced chicken on top and mix it in. When serving, garnish with chopped fresh parsley and more Parmesan if you like. This adds a nice touch and a pop of color. Enjoy your easy Chicken Alfredo pasta! For more details, check the Full Recipe. To make your Easy Chicken Alfredo Pasta truly shine, use fresh herbs. Fresh parsley or basil adds a bright touch. You can also try experimenting with different cheeses. While Parmesan is classic, adding mozzarella or even a bit of goat cheese can create a unique taste. For a creamy sauce, add some reserved pasta water. This helps achieve the right consistency without making the sauce too thick. To avoid lumps in your sauce, whisk in the cheese gradually. This way, it melts evenly and integrates smoothly. Cooking chicken perfectly is key. Aim for about 6-7 minutes per side on medium-high heat. This ensures a golden crust and juicy meat. For pasta, follow package instructions for al dente. Remember to keep some pasta water handy for the sauce. You can find the full recipe for this dish to guide you through each step. {{image_2}} You can make Chicken Alfredo tastier by adding vegetables. Broccoli and spinach are great choices. Just steam the broccoli for a few minutes. You can toss it into the pasta at the end. Spinach wilts quickly. Add it in the last minute of cooking. Roasted red peppers add a smoky flavor. You can use jarred ones or roast fresh peppers. They will give your dish a nice color and taste. If you want a change, try shrimp Alfredo. Shrimp cooks fast and adds a sweet flavor. Just sauté shrimp in the same pan after cooking the chicken. You can also try vegetarian Alfredo. Use mushrooms or tofu instead of meat. Both options are tasty and healthy. For those needing gluten-free options, you can choose gluten-free pasta. Many brands now offer great options that taste good. For a lower-fat sauce, use half-and-half instead of heavy cream. You can also mix in some low-fat cheese. These swaps keep your dish creamy but lighter. To keep your Chicken Alfredo fresh, store it in an airtight container. Glass or plastic containers work well. Make sure to let the pasta cool before sealing it. This helps prevent moisture build-up. Place the leftovers in the fridge. They will stay good for about 3-4 days. When it’s time to enjoy your leftovers, you have two main options: microwave or stovetop. - Microwave: Place the pasta in a bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between, until warm. This helps keep it moist. - Stovetop: Heat a small amount of olive oil in a pan. Add the pasta and a splash of water to help with steam. Stir often until heated through. This method keeps the texture better. If you want to save your Chicken Alfredo for later, freezing is a great option. - How to properly freeze: Allow the pasta to cool completely. Then, scoop it into airtight freezer bags or containers. Remove as much air as possible. This helps prevent freezer burn. - Thawing and reheating instructions: To thaw, place the container in the fridge overnight. If you’re in a hurry, you can use the microwave on the defrost setting. Reheat using the stovetop method mentioned earlier for the best texture. To make Chicken Alfredo pasta from scratch, follow these steps: 1. Cook the Pasta: Boil salted water and cook 12 oz of fettuccine until al dente. 2. Prepare the Chicken: Butterfly two boneless, skinless chicken breasts and season with salt and pepper. 3. Sear the Chicken: Heat 2 tablespoons of olive oil in a skillet. Cook the chicken for 6-7 minutes on each side until golden. 4. Make the Alfredo Sauce: Sauté 3 minced garlic cloves in the same skillet. Add 1 cup of heavy cream and simmer. 5. Add Cheese and Seasoning: Whisk in 1 cup of grated Parmesan cheese until creamy. Stir in 1 teaspoon of Italian seasoning. 6. Combine Pasta and Sauce: Toss the cooked fettuccine in the sauce. Add the sliced chicken and mix well. 7. Serve: Plate and garnish with chopped parsley. For a full recipe, refer to the earlier sections. Yes, you can use milk instead of heavy cream. However, the sauce may not be as rich or thick. Milk will make a lighter sauce. If you want creaminess, try using half-and-half or a mix of milk and cream. This gives a balance between lightness and creaminess. For sides, consider: - Steamed Broccoli: Adds color and nutrition. - Garlic Bread: Perfect for mopping up sauce. - Caesar Salad: A classic pairing with creamy pasta. You can also serve a simple green salad with a light vinaigrette. This balances the richness of the Chicken Alfredo. You now have a complete guide to making Chicken Alfredo. We covered the main ingredients, step-by-step instructions, and helpful tips. I shared ways to enhance flavor and offered easy variations. When you follow these steps, your Chicken Alfredo will impress everyone. Remember to store leftovers properly for later enjoyment. Cooking can be fun and rewarding when you try new things in the kitchen. Enjoy your cooking journey!$

Indulge in a creamy chicken Alfredo delight that will impress your taste buds! This easy recipe features tender fettuccine pasta coated in a luscious garlic Parmesan sauce, paired with perfectly seared chicken. With just a few simple ingredients and steps, you can create a delicious meal in under 30 minutes. Ready to elevate your dinner game?

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Ingredients

12 oz fettuccine pasta

2 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

Prepare the Chicken: While the pasta is cooking, Butterfly the chicken breasts to make them thinner, then season both sides with salt and pepper.

Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side or until golden brown and cooked through. Remove chicken from the skillet and let it rest for a few minutes, then slice it into strips.

Make the Alfredo Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes.

Add Cheese and Seasoning: Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. Stir in the Italian seasoning, and if the sauce is too thick, add some reserved pasta water to reach your desired consistency.

Combine Pasta and Sauce: Add cooked fettuccine to the sauce, tossing to coat the pasta evenly. Then, add sliced chicken on top and gently combine.

Serve: Remove from heat, and serve immediately, garnished with chopped parsley and extra Parmesan if desired.

- Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4