Creamy Chicken Alfredo Pasta
This classic recipe combines tender chicken with a rich and creamy Alfredo sauce made with butter, heavy cream, Parmesan cheese, and spices. Tossed with al dente fettuccine, this dish is perfect for weeknight dinners or special occasions.
Ingredients
For the Pasta and Sauce:
- 10 oz. fettuccine pasta
- 2 tbsp unsalted butter
- 2 tbsp minced garlic (4-6 cloves)
- 2 tbsp all-purpose flour
- 2 cups half-and-half or heavy cream
- 1/2 cup chicken broth or reserved pasta water
- 2 oz cream cheese
- 2/3 cup grated Parmesan cheese
- 1/2 tsp salt (adjust to taste)
- 3/4 tsp freshly cracked black pepper
- Fresh parsley and shaved Parmesan (optional, for garnish)
For the Chicken:
- 2 boneless, skinless chicken breasts or 8 chicken tenders (about 1.5-2 lbs)
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for cooking)
Instructions
Cook the Pasta:
- Boil fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
Prepare the Chicken:
- Season chicken with paprika, garlic powder, salt, and pepper. Dredge lightly in flour.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-5 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove and keep warm.
Make the Alfredo Sauce:
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Stir in flour and cook for 1-2 minutes until golden.
- Gradually whisk in chicken broth (or pasta water) and half-and-half. Let it simmer on low until slightly thickened.
- Add cream cheese, breaking it into small pieces to melt. Stir in Parmesan, salt, and pepper, and simmer for 3-5 minutes.
Combine Everything:
- Toss cooked fettuccine in the sauce until coated. Add the chicken (sliced or whole) and let it warm through for 2-3 minutes.
- Garnish with parsley and shaved Parmesan if desired.
Serve Immediately:
- Plate the pasta and chicken, and enjoy!