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- 2 boneless, skinless chicken breasts - Salt and freshly cracked pepper, to taste - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning - 8 oz fettuccine pasta - Fresh parsley, finely chopped, for garnish These ingredients create a rich and creamy dish that your taste buds will love. The chicken brings protein, and the pasta adds a nice bite. Garlic gives a strong flavor, while Parmesan adds depth. - 1 teaspoon crushed red pepper flakes (optional, for a spicy twist) This ingredient can spice up your dish. If you enjoy heat, add it to the sauce. It will give your Alfredo a kick that makes it even more exciting. - Large skillet - Pot for boiling pasta - Cutting board - Knife - Whisk - Measuring cups and spoons Having the right tools makes cooking easier. A large skillet is key for making the sauce and cooking the chicken. A pot for boiling pasta is essential too. These tools will help you create a delicious meal quickly. {{ingredient_image_2}} Start with two boneless, skinless chicken breasts. Season both sides with salt and freshly cracked pepper. Make sure to coat them well. Heat two tablespoons of extra virgin olive oil in a large skillet. Use medium-high heat until the oil shimmers. Carefully add the seasoned chicken breasts. Sear them for 5-7 minutes on each side. They should be golden brown and fully cooked. Once done, take the chicken out and place it on a plate to rest. In the same skillet, do not wash it! Add three cloves of finely minced garlic. Sauté for about one minute, stirring constantly. This step will release a lovely aroma. Lower the heat to medium and pour in one cup of heavy cream slowly. Stir continuously until it reaches a gentle simmer. Gradually add one cup of freshly grated Parmesan cheese. Whisk it in until the sauce becomes creamy and smooth. Add in one teaspoon of Italian seasoning and crushed red pepper flakes if you want some heat. Mix well. While you work on the sauce, boil water in a separate pot. Cook eight ounces of fettuccine pasta according to the package instructions until it's al dente. After cooking, drain the pasta and set it aside. Slice the cooked chicken into medium strips. Return the chicken to the skillet with the creamy Alfredo sauce. Let it simmer for a couple of minutes to reheat. Finally, gently toss the cooked fettuccine in the skillet with the chicken and sauce. Ensure all the pasta is coated. Serve hot, garnished with freshly chopped parsley for color and freshness. Enjoy! To cook chicken breasts just right, start by seasoning them well. Use salt and pepper on both sides. Heat olive oil in a skillet until it shimmers. Add the chicken and cook for 5-7 minutes on each side. The chicken should be golden brown and cooked through. Use a meat thermometer if needed. Aim for an internal temperature of 165°F. After cooking, let the chicken rest for a few minutes. This keeps it juicy and tender. A creamy Alfredo sauce is key to this dish. Start by sautéing minced garlic in the skillet. Then, pour in heavy cream slowly. Stir it gently and bring it to a simmer. Next, add freshly grated Parmesan cheese. Whisk it in until the sauce is smooth. If the sauce seems thick, add a splash of pasta water to loosen it. This adds flavor and keeps the sauce silky. You can easily adjust the spice level to your taste. If you want some heat, add crushed red pepper flakes. Start with a teaspoon; you can always add more later. If you prefer it mild, skip the pepper flakes. Remember, the goal is to create a sauce that you enjoy. Taste your sauce as you cook. This way, you can find the right balance for you. Pro Tips Use Fresh Ingredients: Fresh garlic and high-quality Parmesan cheese can significantly enhance the flavor of your Alfredo sauce. Avoid pre-grated cheese for a creamier texture. Perfectly Cooked Pasta: Always cook your fettuccine until al dente. This ensures that the pasta holds its shape and texture when combined with the sauce. Customize Spice Level: Adjust the amount of crushed red pepper flakes according to your preference. You can also experiment with adding a dash of cayenne pepper for an extra kick. Rest Your Chicken: Allow the cooked chicken breasts to rest for a few minutes before slicing. This helps retain the juices, making for a more tender and flavorful dish. {{image_4}} You can switch out chicken for other proteins. Shrimp makes a great choice. It cooks fast and adds a nice flavor. You can also use turkey breast or even tofu for a lighter meal. Each protein changes the taste, so feel free to experiment. Just make sure to cook them well. If you want a vegetarian sauce, skip the chicken and add more veggies. Mushrooms, spinach, or sun-dried tomatoes work well. You can sauté them with garlic for added flavor. For a creamy base, use plant-based cream or cashew cream. This keeps the dish rich and satisfying without meat. Fettuccine is classic, but you can try other pastas. Penne, rigatoni, or even spaghetti can work. Each pasta type holds sauce differently, so choose what you like best. Whole wheat or gluten-free options are great for health. Just make sure to adjust cooking times based on the pasta you choose. To properly store your Marry Me Chicken Alfredo Pasta, let it cool first. Place the pasta in an airtight container. This keeps it fresh and safe. Store it in the fridge for up to three days. Always label the container with the date. This way, you know when to eat it by. When reheating, add a splash of cream or water. This helps keep the sauce smooth. Microwave in short bursts, stirring in between. If using a stove, heat on low. Stir often to avoid burning. Make sure the chicken is hot throughout. This keeps your dish tasty and enjoyable. You can freeze Marry Me Chicken Alfredo Pasta. First, cool the dish completely. Then, use a freezer-safe container. It can last for up to three months. For best results, do not freeze the pasta with sauce. Instead, freeze the chicken and sauce separately. Thaw overnight in the fridge before reheating. This ensures the best flavor and texture. Yes, you can make this dish ahead of time. Cook the chicken and sauce, then store them separately. Keep the pasta in a different container. When you are ready to serve, heat the chicken and sauce in a pan. Cook the pasta fresh for the best texture. If you don’t have heavy cream, you can use whole milk mixed with flour. Use about ¾ cup of milk and 2 tablespoons of flour. Whisk them together until smooth. This mix will give you a creamy texture. You can also use Greek yogurt for a lighter option. To prevent clumping, keep the heat low while adding cheese. Slowly whisk the cheese into the sauce. Stir constantly to blend everything well. Using freshly grated cheese helps it melt smoothly. If clumping happens, add a splash of pasta water to loosen the sauce. You now have everything you need to make Marry Me Chicken Alfredo Pasta. You learned about key ingredients and tools. The step-by-step guide helps you cook the chicken, make the sauce, and combine it all. Remember the tips for perfect chicken and creamy sauce for the best result. Feel free to try different proteins and pasta types for your own twist. Storing leftovers properly will keep your dish tasty for later. Enjoy cooking and impressing your loved ones with this delightful meal!

Marry Me Chicken Alfredo Pasta

A creamy and delicious chicken Alfredo pasta dish that is sure to impress.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • to taste Salt and freshly cracked pepper
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes (optional)
  • 8 oz fettuccine pasta
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Begin by seasoning both sides of the chicken breasts generously with salt and pepper, ensuring they are well-coated.
  • In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken breasts and sear them for about 5-7 minutes on each side, or until they are thoroughly cooked and golden brown. Once cooked, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet (do not wash it!), add the minced garlic and sauté for about 1 minute, stirring constantly until it becomes fragrant but not burnt.
  • Lower the heat to medium, then slowly pour in the heavy cream. Stir continuously, allowing it to come to a gentle simmer.
  • Gradually sprinkle in the grated Parmesan cheese, whisking until the sauce is creamy and smooth, making sure it thickens nicely.
  • Add in the Italian seasoning along with the crushed red pepper flakes (if you like a bit of heat), mixing well to incorporate.
  • While preparing the sauce, cook the fettuccine pasta according to the package instructions in a separate pot, until al dente. Once done, drain it and set aside.
  • Slice the cooked chicken into medium strips. Return the chicken to the skillet with the creamy Alfredo sauce, allowing it to simmer for an additional couple of minutes to reheat.
  • Gently toss the cooked fettuccine in the skillet with the chicken and sauce, ensuring that all the pasta is thoroughly coated.
  • Serve your dish hot, garnished with a sprinkle of freshly chopped parsley to add a pop of color and freshness.

Notes

Consider plating the pasta in a shallow bowl, twirling the fettuccine into a nest shape for an elegant presentation.
Keyword Alfredo, chicken, creamy, Italian, pasta