Chicken Alfredo Pasta with Garlic and Parmesan
Pasta and tender chicken tossed in a creamy garlic-Parmesan Alfredo sauce.
Chicken Alfredo pasta is a comforting dish of pasta and chicken coated in a creamy Parmesan sauce. The source uses ground chicken, which can work but is less typical; this version uses diced chicken for more texture and cooks it separately before making the sauce. Keep the cream at a gentle simmer and add Parmesan gradually so it melts smoothly. A splash of pasta water loosens the sauce without adding more cream. Cook the chicken to a safe temperature and toss the pasta just before serving, since Alfredo thickens as it stands. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain.
Recipe card
Chicken Alfredo Pasta with Garlic and Parmesan
Equipment: Large pot, colander, large skillet, tongs, instant-read thermometer
Ingredients
Instructions
Cook pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain.
Cook chicken
Season chicken with half the salt and pepper. Heat oil in a skillet and cook chicken in a single layer, turning, until it reaches 74°C (165°F). Transfer to a clean plate.
Start sauce
Lower heat. Melt butter in the same skillet and cook garlic 30 seconds until fragrant.
Add cream and cheese
Pour in cream and warm gently. Add Parmesan a handful at a time, stirring until melted; do not boil hard.
Combine
Return chicken to skillet. Add pasta and toss, loosening with pasta water a little at a time.
Finish
Season with remaining salt and pepper to taste. Top with parsley and serve immediately.
How to tell when it is ready
Chicken reaches 74°C (165°F); pasta is al dente and sauce coats it smoothly.
Tips
- Grate Parmesan finely.
- Reserve pasta water before draining.
- Keep cream at a gentle heat.
- Toss pasta with sauce right before serving.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Serve with a green salad.
- Add garlic bread.
- Offer steamed broccoli.
- Finish with extra Parmesan and parsley.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate up to 3 days. Reheat gently with a splash of milk or water; avoid boiling the sauce.
Storage
Refrigerate up to 3 days. Reheat gently with a splash of milk or water; avoid boiling the sauce.
Food safety
Cook chicken to 74°C (165°F). Keep raw poultry separate from cooked pasta and sauce; refrigerate leftovers within 2 hours.
Frequently asked questions
Can I make this ahead?
Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.
How should I store chicken alfredo pasta?
Refrigerate up to 3 days. Reheat gently with a splash of milk or water; avoid boiling the sauce.
Serve with a green salad. Refrigerate up to 3 days. Reheat gently with a splash of milk or water; avoid boiling the sauce.
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