Creamy Garlic Butter Chicken Alfredo Pasta
A rich and creamy garlic butter chicken alfredo pasta perfect for any weeknight dinner.
Equipment
- 1 Large skillet
- 1 Large pot for boiling pasta
- 1 Colander
Ingredients
Pasta and Chicken
- 2 cups penne pasta
- 1 pound chicken breast sliced
- 2 tablespoons olive oil
Alfredo Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes. Set aside.
- In a large pot, cook penne pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until smooth.
- Add the cooked pasta and chicken back into the skillet with the alfredo sauce. Stir until well combined and heated through.
Serving
- Divide the pasta among plates and garnish with extra Parmesan cheese if desired. Serve immediately.
Storage
- Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: To enhance flavor, add a pinch of nutmeg to the sauce. Ingredient Substitutions: Use half and half instead of heavy cream for a lighter sauce. How to Serve: Serve with a side of steamed vegetables for a complete meal. Storage & Freshness: Use leftover pasta within three days for best flavor. Make-Ahead Tips: Prepare the chicken and sauce ahead of time for a quicker meal prep.