Chicken Alfredo Pasta
Ingredients:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 tsp black pepper
- Salt to taste
- Optional: Pinch of nutmeg for extra flavor
- For the Pasta:
- 300g (about 10 oz) fettuccine or your preferred pasta
- Water for boiling, salted
- For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Cook the Chicken:
- Season the chicken breasts with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 6-8 minutes per side, or until golden brown and fully cooked.
- Remove from the skillet and let rest for 5 minutes before slicing into strips.
- Prepare the Alfredo Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the heavy cream and simmer for 3-4 minutes, stirring occasionally.
- Gradually add Parmesan cheese, stirring until the cheese is melted and the sauce is creamy. Season with black pepper, salt, and a pinch of nutmeg if desired.
- Combine:
- Add the cooked pasta to the skillet with the Alfredo sauce. Toss until the pasta is evenly coated.
- Top with sliced chicken and gently toss to combine.
- Serve:
- Plate the pasta and garnish with fresh parsley and extra Parmesan cheese.
Enjoy this creamy, comforting dish that’s perfect for a hearty dinner!