Chicken Alfredo Pasta Recipe
Ready in less than 30 minutes, this chicken alfredo pasta is perfect for when you are short on time.It's creamy, comforting, and perfect for indulging any time of year.
Ingredients
- 320 grams (11.30 ounces) dried noodles such as fettuccine, linguine, spirals, etc
- 3 tablespoons (45 grams, 1.60 ounces) butter
- 200 grams (7.01 ounces) boneless skinless chicken breast or boneless skinless chicken thigh fillets, cut into bite sized pieces, lightly salted
- 1 teaspoon 1-2 cloves minced garlic
- 1 cup (250ml/grams, 8,82 ounces) heavy whipping cream or thickened cream
- 1 cup (120 grams, 4.23 ounces) Parmesan cheese, finely grated
- Salt and Pepper to taste
- Fresh parsley roughly chopped, to serve
Instructions
- Cook your pasta according to the packet instructions. Once the pasta is cooked, drain and set aside.
- 2.. While the pasta is cooking, heat butter in a medium sized saucepan over low-medium heat until melted.
- Add the cut chicken and cook until the chicken has turned white and is cooked through. Then add the minced garlic and cook for about 1 minute. Be careful not to burn the garlic.
- Next, whisk through the cream and bring the liquid a gentle simmer. You don’t want the liquid to boil. Continue to cook at a simmer until the liquid starts to thicken slightly. This could take about 5 minutes.
- Next, gradually whisk through the Parmesan cheese until melted.
- Add salt and pepper to taste. Turn off heat.
- Mix through cooked and drained pasta. Serve. Garnish with chopped parsley if desired.
Notes
If you find your sauce has become too thick and want it to be thinner, add some cream or stock (water) and adjust seasoning as desired.