Description
Easy Homemade Creamy Chicken Alfredo Pasta: Enjoy my simple recipe for a rich, satisfying dish. Get restaurant-quality flavor fast for a perfect weeknight meal.
Ingredients
Scale
- Main Stars:
- 2 boneless, skinless chicken breasts, sliced into bite-sized pieces
- 12 oz fettuccine pasta
- Sauce Essentials:
- 1 ½ cups heavy cream
- ½ cup unsalted butter
- 1 ½ cups freshly grated Parmesan cheese
- Flavor Enhancers:
- 4 cloves garlic, minced
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the Chicken:: First things first, get your chicken ready. Slice those boneless, skinless chicken breasts into bite-sized pieces. I like to pat them dry with a paper towel; it helps them get a nice sear in the pan. Season them generously with a pinch of salt and pepper. Get a large skillet warm over medium-high heat with a drizzle of olive oil, then toss in the chicken. Cook until it’s golden brown and cooked through, about 5-7 minutes. Don’t overcrowd the pan, or it won’t brown properly! Once it’s done, set it aside on a plate; you’ll add it back in later.
- Boil the Pasta:: While your chicken is doing its thing, fill a large pot with water for the fettuccine. This is where I sometimes forget to properly salt the water, but don’t you dare! It should taste like the ocean, honestly. Once it’s boiling vigorously, add your pasta and cook according to package directions until it’s al dente. I usually test a piece or two to make sure it has that perfect slight chew. Before draining, make sure to reserve about a cup of that starchy pasta water – it’s liquid gold for our sauce, trust me.
- Begin the Sauce Base:: In that same skillet you cooked the chicken in (don’t clean it, those browned bits are flavor!), melt the unsalted butter over medium heat. Once it’s shimmering, add your minced garlic. Oh, that smell! It’s one of my favorite kitchen aromas, truly. Sauté the garlic for just about a minute, until it’s fragrant but not browned; burnt garlic is a sad, bitter affair. This step lays the foundation for that amazing Easy Homemade Creamy Chicken Alfredo Pasta sauce.
- Create the Creamy Alfredo:: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. You don’t want a rolling boil here, just a nice, happy bubble. Let it simmer for about 3-5 minutes, allowing it to slightly thicken. This is where you’ll start to see that beautiful, velvety texture forming. Keep an eye on it, stirring every now and then to prevent anything from sticking to the bottom. It’s so satisfying to watch it transform!
- Fold in the Parmesan:: Take the skillet off the heat before adding your freshly grated Parmesan cheese. This is a crucial step! Adding it off the heat prevents the cheese from clumping up or separating. Stir it in vigorously until the cheese is completely melted and incorporated, creating a smooth, glossy sauce. If it seems a little too thick, add a splash of that reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Don’t be shy about tasting and adjusting the seasoning here.
- Combine and Serve Your Easy Homemade Creamy Chicken Alfredo Pasta:: Finally, add your cooked fettuccine and the cooked chicken back into the skillet with the Alfredo sauce. Toss everything together gently until the pasta and chicken are beautifully coated in that rich, creamy sauce. I love how the pasta just soaks up all that goodness. If it feels a bit dry, another splash of pasta water can help. Garnish with a generous sprinkle of fresh parsley, and serve immediately. The aroma alone is enough to make your stomach rumble!