Description
A warm, creamy one-pot Chicken Alfredo Pasta that is easy to make and perfect for weeknight dinners.
Ingredients
- 8 oz fettuccine pasta
- 2 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1 cup cooked chicken, shredded
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Instructions
- Melt 2 tablespoons butter in a large, heavy-bottomed pot over medium heat. Add minced garlic and sauté until fragrant, about 30–45 seconds.
- Pour in chicken broth and bring to a gentle simmer. Add salt if needed.
- Add fettuccine to the simmering broth, stirring to separate strands. Cook uncovered until al dente, about 8–10 minutes.
- Reduce heat to low, then stir in heavy cream and shredded chicken. Warm gently; do not boil.
- Gradually add Parmesan while stirring constantly to thicken the sauce. Adjust consistency with hot pasta water or broth if necessary.
- Season with salt and pepper, then remove from heat.
- Serve immediately, garnished with chopped parsley.
Notes
For a lighter option, substitute half-and-half for heavy cream and adjust cooking technique. Reserve pasta water for adjusting sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian