Creamy Chicken Alfredo Pasta
This creamy and indulgent and Creamy Chicken Alfredo Pasta recipe is easy to put together for a quick weeknight meal or an irresistible date night meal!
Ingredients
Pasta
- 6 oz (200 g) fettuccini pasta, fresh is best or other pasta, cooked (use package instructions)
Grilled Chicken
- 2 (600 g) boneless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Alfredo Sauce
- 1/4 cup (60 g) salted butter
- 5 cloves garlic minced
- 1/2 cup (125 ml) whole milk (see notes)
- 1/2 cup (125 ml) heavy cream (see notes)
- 1 cup (90 g) parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp parsley chopped
Instructions
Grilled Chicken
- Add the chicken breasts to a mixing bowl along with the olive oil, salt, Italian seasoning, onion powder garlic powder. Mix to coat until even.
- Bring a skillet to high medium heat and place the chicken on top. Cook on each side for 7-8 minutes or until the chicken reaches an internal temperature of 74C / 165F. Allow to chicken to rest on a chopping board covered with foil for 5 minutes. Slice. Cover and set aside.
Alfredo Sauce
- Turn the heat down to medium and In the same frypan add the salted butter and oil along with the minced garlic. Stir using a wooden spoon taking care not to let the garlic brown, about 1 minute.
- Add the milk, cream and cheese along with the salt and pepper and stir until everything is combined and the cheese has melted.
- Add in the cooked pasta and half the parsley (use packaging instructions to boil). Stir until everything is combined and the pasta is coated. Serve immediately with the sliced chicken breast on top and finish with more parsley and freshly grated parmesan cheese.
Notes
Milk - I used cow’s milk in this recipe but plant-based milks like almond and oat will also work.
Cream - use regular cream for this recipe it will help thicken the sauce and help the cheese melt.
Storage - This recipe is best eaten when it’s made fresh but if you’re wanting to make it ahead of time and take it to work for example, store it in an airtight container in the fridge for up to 3 days.
Nutrition - is based on per serving. This recipe serves 2 and can be easily scaled to feel four by doubling the recipe.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:2493kcal | Carbohydrates:145g | Protein:117g | Fat:162g | Saturated Fat:85g | Polyunsaturated Fat:13g | Monounsaturated Fat:52g | Trans Fat:2g | Cholesterol:627mg | Sodium:3982mg | Potassium:1561mg | Fiber:9g | Sugar:14g | Vitamin A:5876IU | Vitamin C:27mg | Calcium:1648mg | Iron:9mg
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