Recipe 07 · Dinner
Thomas's Chicken Alfredo Pasta
Creamy garlic-Parmesan sauce over fettuccine with juicy sliced chicken. It tastes like a restaurant dinner without being hard to make.
Jump to recipe ↓Prep10 minutes
Cook20 minutes
TotalAbout 30 minutes
Serves4 people
Nutritionabout 800 cal · 45g protein per serving
Keep the heat gentle after the cheese goes in so the sauce stays smooth.
How to make it
- Cook the pasta. Boil the fettuccine in salted water. Save ½ cup of the pasta water, then drain the noodles.
- Cook the chicken. Season it with salt and pepper. Cook in a skillet over medium-high heat for 6–7 minutes per side, until cooked through. Let it rest for 5 minutes, then slice it.
- Start the sauce. Melt the butter in the same skillet. Add the garlic and cook for 1 minute.
- Add the cream. Let it simmer gently for 3 minutes, stirring as it cooks.
- Add the Parmesan. Stir until the sauce is smooth. If it gets too thick, add a splash of the saved pasta water.
- Finish the dish. Toss the fettuccine in the sauce, then top it with the sliced chicken and parsley.
Keep it creamy
Don't let the sauce boil hard after the Parmesan goes in.
Save the leftovers
Refrigerate for up to 3 days. Add a splash of milk when reheating.