Chicken Alfredo - Creamy Chicken Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
949 kcal
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Course
Main Course
Chicken Alfredo - Creamy Chicken Pasta
Description
The recipe begins by butterflying chicken breasts to an even thickness, seasoning with salt and pepper, then pan-frying them until golden and cooked through. Once rested and sliced, these chicken pieces are set aside. The Alfredo sauce is prepared in the same skillet by melting butter and sautéing minced garlic briefly to release its aroma.
Heavy cream is added and simmered gently to thicken slightly before stirring in freshly grated Parmesan cheese which melts to create a creamy, flavorful sauce. The cooked and drained fettuccine is combined with the sauce, coating it evenly. Finally, the sliced chicken is returned to the pan to warm through and served over the pasta, garnished with fresh parsley.
This creamy and rich pasta pairs well with simple sides such as steamed vegetables or a green salad. It is best enjoyed fresh to maintain the sauce's silky texture.
If reheating is necessary, gently warm in a saucepan over low heat, adding a little water to loosen the sauce and prevent it from thickening too much.
Ingredients
- 500 g chicken breast or skinless boneless thighs, large, 1 lb
- salt to season
- black pepper to season
- ½ tbsp olive oil , to fry the chicken
- 1 tbsp butter unsalted
- 3 garlic minced, cloves
- 500 ml heavy cream or you can use single cream, 2 cups, aka double cream
- 50 g Parmesan Cheese freshly grated, ½ cup
- 1 tsp salt
- 1 tsp garlic powder , optional
- 3 tbsp parsley to garnish, fresh chopped
- salt if needed, to season
- black pepper if needed, to season
For the pasta
- 300 g fettuccine or tagliatelle pasta (dried, 10 ½ oz
- 1 tsp salt for pasta water
Instructions
Prepare the Chicken
- Place the chicken breasts on a cutting board (use a separate cutting board for handling raw meat). Slice the side of your chicken breast but don’t cut all the way to the other side.
- Open the breasts up. Cover the chicken with grease proof paper and use a rolling pin to gently flatten it. Season well with freshly ground salt and pepper.
- Heat a large skillet or frying pan and add the olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick.
- Use a digital thermometer to check the internal temperature has reached 75°C / 165°F. Set the chicken aside for a couple of minutes then slice on the diagonal.
Make the Alfredo Sauce
- Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt. Add the garlic once the butter is foaming and cook, stirring, for about 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer. Add the salt and garlic powder.
- Stir in the Parmesan cheese until melted. Add the sliced chicken and parsley.
Meanwhile Prepare the pasta
- While the chicken is cooking, bring a large pot of water to a boil, salt generously and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than package instructions.
- Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
- Taste and season with salt and pepper. Serve immediately!
Notes
- This dish is best served immediately after preparation to enjoy the creamy sauce and tender chicken at their peak.
- If reheating leftovers, warm gently in a saucepan and add a small amount of water to loosen the sauce and avoid thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 949 kcal
% Daily Value*
| Calories | 949kcal | 47% |
| Carbohydrates | 61g | 20% |
| Protein | 44g | 88% |
| Fat | 59g | 91% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 270mg | 90% |
| Sodium | 1553mg | 65% |
| Potassium | 748mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2072IU | 41% |
| Vitamin C | 3mg | 3% |
| Calcium | 246mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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