Description
Indulge in a comforting and creamy Chicken Alfredo Pasta made with tender grilled chicken, fettuccini pasta, and a rich homemade Alfredo sauce. This classic Italian dish is perfect for a cozy night in or a special dinner with loved ones.
Ingredients
Units
Scale
Pasta
- 6 oz (200 g) fettuccini pasta, fresh is best or other pasta, cooked (use package instructions)
Grilled Chicken
- 2 (600 g) boneless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Alfredo Sauce
- 1/4 cup (60 g) salted butter
- 5 cloves garlic minced
- 1/2 cup (125 ml) whole milk (see notes)
- 1/2 cup (125 ml) heavy cream (see notes)
- 1 cup (90 g) parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp parsley chopped
Instructions
- Grilled Chicken – Add the chicken breasts to a mixing bowl with olive oil, salt, Italian seasoning, onion powder, and garlic powder. Cook on a skillet until internal temperature reaches 74C / 165F. Rest, slice, and set aside.
- Alfredo Sauce – In the same skillet, cook minced garlic in butter and oil. Add milk, cream, cheese, salt, and pepper. Stir until combined. Add cooked pasta and parsley. Serve with chicken on top.
Notes
- Milk – I used cow’s milk in this recipe but plant-based milks like almond and oat will also work.
- Cream – Use regular cream to thicken the sauce and help the cheese melt.
- Storage – Best eaten fresh, but can be stored in the fridge for up to 3 days in an airtight container.
- Measurements – Ingredients offered in Australian cup and weight measurements.
Nutrition
- Serving Size: 1 serving
- Calories: 2493 kcal
- Sugar: 14 g
- Sodium: 3982 mg
- Fat: 162 g
- Saturated Fat: 85 g
- Unsaturated Fat: 65 g
- Trans Fat: 2 g
- Carbohydrates: 145 g
- Fiber: 9 g
- Protein: 117 g
- Cholesterol: 627 mg
