Classic Creamy Chicken Alfredo Dinner
This classic creamy chicken alfredo dinner is a comforting and decadent meal, perfect for any night of the week. It features tender chicken breast or thighs, al dente pasta, and a rich, parmesan-infused cream sauce.
Equipment
- large pot
- large skillet
- whisk
Ingredients
Main Ingredients
- 1 pound Penne or Fettuccine Pasta
- 1.5 - 2 pounds boneless, skinless Chicken Breast or Thighs
- 1.5 - 2 cups Heavy Cream
- 1 cup freshly grated Parmesan Cheese
- 1/2 Unsalted Butter (1 stick)
- 3-4 cloves Garlic, minced
- 1-2 tablespoons Olive Oil
- Salt to taste
- Black Pepper to taste
- Fresh Parsley for garnish (optional)
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil, then cook your chosen pasta until al dente according to package directions.
- Before draining, reserve about 1 cup of pasta cooking water.
- Pat the chicken dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-7 minutes per side until golden brown and cooked through (165°F/74°C).
- Remove chicken, let it rest, then slice or dice.
- In the same skillet, melt butter over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Pour in heavy cream, bring to a gentle simmer, then reduce heat to low and gradually whisk in Parmesan cheese until smooth and melted.
- If the sauce is too thick, add reserved pasta water to reach desired consistency, then season with salt and pepper.
- Add cooked pasta and chicken to the skillet with the Alfredo sauce, tossing until evenly coated.
- If needed, add more pasta water to loosen the sauce, and garnish with fresh parsley if desired.
Notes
For extra flavor, consider adding a pinch of nutmeg to the Alfredo sauce. You can also experiment with different herbs like fresh thyme or oregano. If you prefer a richer flavor, you can use chicken thighs instead of breasts. Always taste and adjust seasonings as you go!