How can you go wrong with chicken alfredo pasta? So many of us grew up eating this classic comfort food, and it’s always delicious and easy to make. You can make this recipe on special occasions or on a regular weeknight night when you don’t have a lot of time to cook, but want something easy and delicious to eat. It’s always a hit, especially when served with garlic bread and salad on the side!
Ingredients for Chicken Alfredo Pasta
-2 tablespoons butter
-3 tablespoons of flour
-3 gloves of garlic, minced
-2 cups heavy cream (half-and-half can be substituted for a lighter option)
-1/2 cup grated Parmesan cheese
–1 pound boneless, skinless chicken breasts
-8 ounces fettuccine pasta
-Salt and pepper to taste
-Chopped parsley for garnish
Instructions
1. Clean and trim your chicken.
2. Season chicken with salt and pepper.
3. In a pan over medium heat, melt butter, and add the seasoned chicken.
4. Cook for about 10 minutes, or when chicken is done (internal temperature should be 165 degrees). Remove the chicken, and set it aside.
5. Boil water and cook fettuccine pasta according to the box.
6. In the same pan you cooked the chicken in, add the remaining butter and garlic. Cook until garlic becomes fragrant.
7. Slowly start incorporating the flour into the melted butter and garlic pan.
8. Once all of the flour is added, add the heavy cream slowly. The sauce will begin to thicken.
9. Add in the parmesan cheese, and stir until smooth.
10. Season with salt and pepper.
11. Add the freshly cooked pasta to the sauce. Reserve some pasta water to add to the sauce if it is too thick.
12. Serve the pasta with the chicken on top and parsley to garnish.
Our Family's Favorite Recipe - Chicken Alfredo Pasta
Ingredients
- 2 tablespoons butter
- 3 tablespoons of flour
- 3 gloves of garlic (minced)
- 2 cups heavy cream (half-and-half can be substituted for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 pound boneless, skinless chicken breasts
- 8 ounces fettuccine pasta
- salt and pepper to taste
- chopped parsley (for garnish)
Instructions
- Clean and trim your chicken.
- Season chicken with salt and pepper.
- In a pan over medium heat, melt butter, and add the seasoned chicken.
- Cook for about 10 minutes, or when chicken is done (internal temperature should be 165 degrees). Remove the chicken, and set it aside.
- Boil water and cook fettuccine pasta according to the box.
- In the same pan you cooked the chicken in, add the remaining butter and garlic. Cook until garlic becomes fragrant.
- Slowly start incorporating the flour into the melted butter and garlic pan.
- Once all of the flour is added, add the heavy cream slowly. The sauce will begin to thicken.
- Add in the parmesan cheese, and stir until smooth.
- Season with salt and pepper.
- Add the freshly cooked pasta to the sauce. Reserve some pasta water to add to the sauce if it is too thick.
- Serve the pasta with the chicken on top and parsley to garnish.
