Chicken Alfredo Pasta: A Comforting Classic with a Creamy Twist
This creamy Chicken Alfredo Pasta combines tender chicken, rich sauce, and perfectly cooked pasta for a satisfying meal.
Ingredients
Protein
- 2 large chicken breasts (Boneless and skinless)
- 8 oz fettuccine pasta (Any pasta shape can be used)
Sauce
- 2 tablespoons olive oil (For searing the chicken)
- Salt and pepper Salt and pepper (To season the chicken and pasta)
- 1/2 cup unsalted butter (The base of the sauce)
- 2 cloves garlic (Minced)
- 1 1/2 cups heavy cream (Creamy sauce base)
- 1 cup freshly grated Parmesan cheese (Adds sharpness and umami)
- 1/2 cup grated mozzarella cheese (For extra creaminess)
Seasoning
- 1 teaspoon dried Italian seasoning (Optional, for herby flavor)
- Chopped parsley or basil Chopped parsley or basil (Fresh herbs for garnish)
- Extra Parmesan cheese Extra Parmesan cheese (For topping)
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- Season chicken breasts with salt, pepper, and Italian seasoning. Sear in olive oil until golden and cooked through; slice and set aside.
- In the same pan, melt butter, add minced garlic, and cook until fragrant. Pour in heavy cream and bring to a simmer.
- Stir in Parmesan and mozzarella cheeses until melted and sauce is smooth. Add cooked pasta and chicken, toss to combine.
- Garnish with chopped herbs and extra Parmesan before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream.