Chicken Alfredo Pasta - 14-03-2025

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz (about 225g) of pasta (fettuccine, penne, or your choice)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth (optional, for extra flavor)
• 2 tbsp butter
• Chopped parsley for garnish (optional)

Instructions:

1. Cook the pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Cook the chicken:

Season both sides of the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are fully cooked (internal temperature should reach 165°F/75°C).
Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice the chicken into thin strips.

3. Prepare the Alfredo sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring it to a simmer. Stir occasionally.
Once the cream begins to simmer, add the Parmesan cheese and stir until the sauce becomes thick and smooth. If you want a thinner sauce, add chicken broth until you reach your desired consistency.
Season the sauce with salt and pepper to taste.

4. Combine pasta and chicken:

Add the cooked pasta into the Alfredo sauce and toss to coat evenly.
Add the sliced chicken on top, and toss again until everything is well combined and heated through.

5. Serve:

Serve the chicken Alfredo pasta on plates, and garnish with chopped parsley if desired. Enjoy!