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To make delicious Chicken Alfredo Pasta, you need some key items. Here’s what you’ll need: - 12 oz fettuccine pasta - 2 tablespoons olive oil - 2 boneless, skinless chicken breasts - Salt and freshly cracked black pepper, to taste - 4 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning blend These ingredients work together to create a creamy and rich dish. If you want to boost the taste of your Chicken Alfredo, add these optional items: - 1 cup fresh spinach leaves - Fresh parsley, finely chopped (for garnish) Adding spinach gives a nice color and extra nutrients. The parsley adds a fresh touch. You can adapt this recipe for different diets. Here are some substitutions: - For a lighter option, use whole wheat or gluten-free pasta. - Replace heavy cream with a dairy-free cream for a vegan option. - Use chicken thighs instead of breasts for more flavor. These substitutions let you enjoy Chicken Alfredo no matter your diet. {{ingredient_image_2}} To start, grab a big pot. Fill it with water and add salt. Bring that water to a rolling boil. Once it's boiling, toss in the fettuccine pasta. Cook it for about 8 to 10 minutes, until it's al dente. After cooking, drain the pasta and set it aside. Make sure to save about 1 cup of that starchy pasta water for later. While the pasta cooks, it's time to prepare the chicken. Heat the olive oil in a large skillet over medium heat. Take your two chicken breasts and season them with salt and pepper on both sides. Place the chicken in the hot skillet. Cook for about 6 to 7 minutes on each side. You want a nice golden brown crust. Check that the internal temperature reaches 165°F. Once done, move the chicken to a cutting board and let it rest. After a few minutes, slice it into strips. Now, let's make that creamy Alfredo sauce. Using the same skillet, add the minced garlic. Sauté it for about 30 seconds, until it's fragrant but not burnt. Slowly pour in the heavy cream while stirring. Bring this mixture to a gentle simmer. Next, whisk in the grated Parmesan cheese. Keep stirring until it melts and the sauce is creamy. Add the Italian seasoning and mix well. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time, until you reach your desired thickness. Now it's time to combine everything. Add the drained fettuccine to the Alfredo sauce. Toss it well to coat every noodle. If you're using spinach, fold it in now. Stir until the spinach just wilts and blends into the pasta. For serving, slice the rested chicken and place it on top of the creamy pasta. Garnish with freshly chopped parsley for a lovely touch. For an elegant look, serve it in shallow bowls. You can add more Parmesan cheese and a drizzle of olive oil for flavor. Enjoy your delicious Chicken Alfredo Pasta! To make the best Chicken Alfredo, focus on cooking techniques. Start by boiling water for your fettuccine. Use a large pot and add a good amount of salt. This helps flavor the pasta. Cook the fettuccine until it is al dente. This means it should be firm but not hard. Drain it but save some pasta water. It helps to thin the sauce later. For the chicken, heat olive oil in a skillet. Make sure it's hot before adding the seasoned chicken. Cook it until golden brown and fully cooked. This usually takes about 6-7 minutes per side. Let it rest before slicing to keep the juices in. This keeps it moist and tasty. The key to a creamy Alfredo sauce is the heavy cream and cheese. After cooking the chicken, add minced garlic to the same skillet. Sauté it until fragrant, about 30 seconds. Be careful not to burn it. Then slowly pour in the heavy cream while stirring. Bring it to a gentle simmer. Add freshly grated Parmesan cheese next. Whisk it in until it melts completely. If your sauce is too thick, use the reserved pasta water. Add it a little at a time until you reach the right consistency. This makes the sauce silky and smooth. You can make this dish healthier without losing flavor. Try using whole wheat fettuccine instead of regular pasta. It adds fiber and nutrients. For the cream, consider using a light cream or unsweetened almond milk. This lowers the fat content. If you want to skip cheese, nutritional yeast can add a cheesy flavor. Add more veggies like broccoli or zucchini for extra nutrients. You can also use grilled or baked chicken instead of pan-frying. These swaps make the dish lighter but still delicious. Pro Tips Perfectly Cooked Fettuccine: Always cook your pasta al dente for the best texture. It should have a slight bite to it, as it will continue to cook when mixed with the hot sauce. Rest the Chicken: Allowing the chicken to rest after cooking helps retain its juices, resulting in a moist and flavorful dish. Slice it just before serving. Adjusting Sauce Consistency: If your Alfredo sauce becomes too thick, gradually add reserved pasta water to achieve your desired creaminess without compromising flavor. Fresh Spinach Addition: If using spinach, add it to the sauce towards the end of cooking to keep its vibrant color and nutrients intact. {{image_4}} You can easily add veggies to your Chicken Alfredo. Try adding fresh spinach, broccoli, or bell peppers. These vegetables bring color and extra nutrients. To do this, add them to the skillet when you sauté the garlic. Cook them until they are tender but still bright. This adds flavor and makes your dish more balanced. If you want to switch things up, shrimp Alfredo is a great choice. Use shrimp instead of chicken for a seafood twist. Start by cooking the shrimp in the same skillet after the garlic. Cook them until they turn pink, which takes about 2-3 minutes each side. Then, follow the same steps for the sauce and pasta. This variation is quick and delicious. You can enjoy a vegan version of Chicken Alfredo too. Instead of cream and cheese, use cashew cream or coconut milk. Blend soaked cashews with water for a creamy base. Use nutritional yeast for a cheesy flavor. Replace chicken with grilled tofu or mushrooms for protein. This option keeps it tasty and plant-based, perfect for anyone avoiding animal products. After enjoying your Chicken Alfredo, you may have some leftovers. To store them, let the pasta cool for about 30 minutes. Use an airtight container to keep it fresh. Place the pasta and sauce together in the container. If you have extra chicken, add that too. This way, you preserve the flavors. Store the container in the fridge for up to three days. When you're ready to enjoy your leftovers, reheating is key. The best method is on the stove. Pour the pasta into a skillet over low heat. Add a splash of milk or cream to keep it creamy. Stir gently until warm. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps avoid hot spots and keeps the pasta from drying out. If you want to save your Chicken Alfredo for later, freezing works well. First, let the dish cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top. This allows the sauce to expand. Label the container with the date. You can freeze it for up to three months. To thaw, move it to the fridge overnight before reheating. Chicken Alfredo Pasta comes from Italy. It began with a simple dish called Fettuccine Alfredo. In the early 1900s, Alfredo di Lelio created it at his restaurant in Rome. He made it with just butter and Parmesan cheese. The creamy sauce became popular when American tourists tried it. They added chicken for extra flavor and protein, making it a hit worldwide. Yes, you can make Chicken Alfredo ahead of time. Cook the pasta and chicken, then store them separately in the fridge. I recommend keeping the sauce in another container. When you are ready to eat, heat the sauce on low. Add a splash of pasta water to loosen it up. Toss in the chicken and pasta until warmed through. This way, your meal stays fresh and tasty. You can serve many sides with Chicken Alfredo Pasta. Here are some tasty options: - Garlic bread for a crunchy bite. - A fresh salad with greens and vinaigrette for a light touch. - Roasted vegetables like broccoli or asparagus for added nutrition. - Steamed peas for a pop of color and sweetness. These sides complement the creamy pasta well and make your meal complete. You learned the key ingredients for Chicken Alfredo Pasta and how to make it. I shared tips for cooking the perfect dish and offered variations for diverse diets. Storing and reheating leftovers helps reduce waste and save time. Remember, a creamy Alfredo sauce makes this meal shine. Adjust it to your taste, and don’t hesitate to try new ideas. Enjoy your Chicken Alfredo journey, and make it your own!

Luscious Garlic Chicken Alfredo Fettuccine Pasta

A creamy and flavorful fettuccine pasta dish with garlic chicken and Parmesan cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 2 pieces boneless, skinless chicken breasts
  • to taste Salt and freshly cracked black pepper
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning blend
  • 1 cup fresh spinach leaves (optional)
  • to taste Fresh parsley, finely chopped (for garnish)

Instructions
 

  • In an expansive pot, bring a generous amount of salted water to a rolling boil. Add the fettuccine and cook following the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and set aside, making sure to reserve about 1 cup of the starchy pasta water.
  • While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Generously season the chicken breasts with salt and freshly cracked black pepper on both sides. Place the chicken in the heated skillet and cook for approximately 6-7 minutes on each side, or until they develop a golden brown crust and are cooked through (internal temperature should reach 165°F). Transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.
  • In the same skillet where you cooked the chicken, add the minced garlic and sauté for about 30 seconds, or until fragrant and lightly golden—be careful not to burn it! Slowly pour in the heavy cream while stirring continuously, bringing the mixture to a gentle simmer.
  • Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is silky smooth. Sprinkle in the Italian seasoning and mix until well combined. If your sauce appears too thick, gradually add the reserved pasta water, a tablespoon at a time, to reach your desired consistency.
  • Add the drained fettuccine directly into the Alfredo sauce, tossing to ensure that the pasta is evenly coated. If you are including spinach, fold it in now, continuing to stir until the leaves just wilt and are well incorporated.
  • Slice the rested chicken breasts and lay them artfully on top of the creamy pasta. Garnish the dish with a sprinkle of freshly chopped parsley for a burst of color and additional flavor.

Notes

For an elegant touch, serve the pasta in shallow bowls with additional grated Parmesan and a drizzle of olive oil on top.
Keyword Alfredo, chicken, garlic, pasta