Creamy Chicken Alfredo Pasta
A restaurant-quality creamy chicken pasta dish that comes together quickly and is loved by both kids and adults.
Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Remove to a plate.
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Add heavy cream and chicken broth. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Stir in Parmesan cheese and butter until melted and smooth.
- Return chicken to the skillet and add cooked pasta. Toss until well coated.
- Garnish with additional Parmesan and parsley before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream, or add a handful of spinach for extra greens. You can also swap the fettuccine for whole wheat pasta or your favorite gluten-free noodles. Leftovers reheat well for lunch the next day!