Description
Creamy Garlic Chicken Alfredo Pasta
This creamy and comforting chicken Alfredo pasta is made with tender chicken and penne coated in a rich garlic Parmesan sauce. It’s a classic that’s perfect for weeknight dinners or special occasions!
Ingredients
:
For the Chicken:
2 chicken breasts, sliced into strips
1 tbsp olive oil
Salt and pepper, to taste
For the Alfredo Sauce:
2 tbsp butter
2 garlic cloves, minced
1 cup (240ml) heavy cream
½ cup (50g) grated Parmesan cheese
½ tsp dried Italian seasoning
Salt and pepper, to taste
For the Pasta:
12 oz (340g) penne pasta
Salt for boiling water
Garnish:
Fresh parsley, chopped
Instructions
:
Cook the Pasta
:
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
Cook the Chicken
:
Heat olive oil in a skillet over medium-high heat. Season chicken strips with salt and pepper.
Sear the chicken for 3-4 minutes per side until golden brown and fully cooked. Remove and set aside.
Make the Alfredo Sauce
:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Combine Everything
:
Add the cooked pasta to the sauce and toss to coat evenly. Stir in the cooked chicken.
Serve and Garnish
:
Plate the pasta and chicken, and sprinkle with freshly chopped parsley.
Pro Tip
:
Add a pinch of red pepper flakes for a slight kick or a squeeze of lemon for a fresh twist!
This Creamy Garlic Chicken Alfredo Pasta is rich, flavorful, and satisfying—a dish everyone will love. Enjoy every bite!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, prep all ingredients before heating any pans. Slice chicken into even strips and mince garlic. Grate Parmesan cheese fresh for the best melt. Begin boiling your salted pasta water. As the pasta cooks, start searing the chicken in a hot skillet to get a golden crust. Once chicken is removed, immediately make the sauce in the same pan to capture the flavorful fond. Let the cream and cheese simmer gently to thicken without breaking. Finally, combine pasta, sauce, and chicken off the heat to finish.
Serving Suggestions
This rich pasta pairs beautifully with lighter sides. Serve with a crisp Caesar salad or steamed broccoli. For a restaurant-style touch, present it in a warm, shallow bowl with extra grated Parmesan and a lemon wedge on the side. A glass of chilled Pinot Grigio or Chardonnay complements the creamy sauce perfectly. For a heartier meal, add garlic breadsticks.
How-to Summary
In summary: Cook penne pasta al dente. Sear seasoned chicken strips until golden and cooked through. In the same pan, make a sauce by sautéing garlic in butter, then simmering with heavy cream, Parmesan, and seasoning until thickened. Toss the drained pasta and cooked chicken in the sauce until fully coated. Garnish with fresh parsley and serve immediately.
Frequently Asked Questions
Can I use milk instead of heavy cream? For a true Alfredo, heavy cream is essential for richness and stability. Milk will make a thin, less creamy sauce.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore sauciness.
Can I use a different pasta shape? Absolutely. Fettuccine is classic, but penne, rigatoni, or linguine all work well as they hold the sauce.
How can I make this dish ahead of time? Prep components separately: cook chicken, make sauce, and cook pasta. Combine and reheat gently just before serving.
Is there a way to make the sauce thicker? Let it simmer a bit longer to reduce. For a quick fix, create a slurry with 1 tsp cornstarch and 1 tbsp water, then whisk into the simmering sauce.
Common Mistakes to Avoid
- Overcooking the Garlic: Sauté just until fragrant (about 30 seconds). Burnt garlic turns bitter.
- Using Pre-Grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Always grate fresh.
- Boiling the Sauce: After adding cream, keep the heat at a gentle simmer. A rolling boil can cause the sauce to separate or become greasy.
- Rinsing the Pasta: Never rinse cooked pasta for a sauce-based dish. The starch helps the sauce adhere.
- Crowding the Chicken: Cook chicken in a single layer. Overcrowding steams it instead of creating a flavorful sear.
Conclusion
Mastering this Creamy Garlic Chicken Alfredo Pasta is about technique and quality ingredients. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality, comforting meal that is both impressive and surprisingly simple. Its versatility and crowd-pleasing flavor make it a timeless recipe worth adding to your regular rotation. Enjoy the process and the delicious results!