Easy Chicken Alfredo Pasta
User Reviews
4.7
Easy Chicken Alfredo Pasta
Description
This recipe prepares the pasta al dente, reserving some cooking water to adjust sauce consistency. Chicken breasts are sliced horizontally into thin cutlets, then seasoned with olive oil, Italian herbs, garlic powder, salt, and pepper before pan-searing to a golden, cooked finish. The Alfredo sauce is made by melting butter, cooking garlic until fragrant, then simmering heavy cream with Italian herbs to infuse aroma.
Finely grated Parmesan cheese is incorporated to thicken and enrich the sauce, making it creamy and clingy. Chicken pieces are mixed back into the sauce or served on top of the pasta coated in sauce. The pasta water can be used to loosen the sauce if necessary, ensuring a smooth texture that evenly coats everything.
Parmesan and fresh parsley garnish enhance appearance and flavor before serving. This dish provides a balanced combination of protein, pasta, and a rich sauce, ideal for a fulfilling meal.
Ingredients
For the chicken
- 2 tbsp olive oil
- 500 g (1lb) chicken breast
- 1 tbsp Italian seasoning or Italian herbs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the Alfredo sauce
- 3 tbsp butter
- 2 garlic minced/crushed, cloves
- 2 cups heavy cream or whipping cream
- 1 tsp italian herbs dried, seasoning
- 1½ cups Parmesan Cheese finely grated/shredded
- salt to taste
- black pepper to taste
For the pasta
- 500 g (1lb) Fettuccine pasta
- parmesan to serve
- parsley to serve
Instructions
- Bring a large pot of salted water to the boil. Add the pasta or noodles of your choice then cook until al dente (usually 9-12 minutes). Reserve half a cup of pasta water and drain.
- Place boneless, skinless chicken breasts on a chopping board and carefully slice the chicken breasts in half horizontally to create two thin cutlets.
- Drizzle each piece of chicken with olive oil then season generously on both sides with 2 teaspoons of Italian seasoning, garlic powder, salt and pepper.
- Heat a large frying pan or skillet over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- Melt the butter in the same pan until foamy. Add the garlic and cook until fragrant (30 seconds - 1 minute).
- Pour in the cream and herbs/seasoning then allow to come to a simmer. Cook for 2-3 minutes until the cream has reduced slightly.
- Stir in the Parmesan cheese and allow to melt/cook for another 2-3 minutes until the sauce coats the back of a spoon.
- Season to taste with salt and pepper then combine with sliced chicken, cooked pasta and a few tablespoons of the pasta cooking water.
- Serve with fresh parsley and Parmesan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 41g | 82% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 803mg | 33% |
| Potassium | 713mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
