Make a rich, velvety chicken alfredo pasta quickly on the stovetop. This recipe focuses on simple steps for a satisfying weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian American
Diet:Vegetarian
Ingredients
Scale
1 pound fettuccine pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked, shredded or cubed chicken breast
1/4 cup fresh parsley, chopped (optional)
Instructions
Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Set the drained pasta aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
Whisk in the grated Parmesan cheese until the sauce is smooth and fully incorporated. Stir in the salt and pepper.
Add the cooked chicken to the sauce and heat through for about 2 minutes.
Add the drained pasta to the skillet with the sauce and chicken. Toss to coat everything evenly.
If the sauce seems too thick, add the reserved pasta water, 1/4 cup at a time, until you reach your desired creamy consistency.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
Use freshly grated Parmesan cheese for the best melting quality and flavor in your sauce. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
Keep the heat low when adding the cheese to prevent the sauce from separating or becoming oily.
Ensure your chicken is fully cooked before adding it to the sauce.