Creamy Chicken Alfredo Pasta

local_grocery_store Ingredients

• 2 Chicken breast, boneless, skinless, cut into bite-sized pieces
• 8 ounces Pasta, your choice
• 2 tablespoons Butter
• 3 cloves Garlic, minced
• 2 tablespoons All-purpose flour
• 1 cup Heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon Salt (plus more to taste)
• 1/4 teaspoon Black pepper (plus more to taste)
• 2 tablespoons Fresh parsley, chopped (for garnish)

restaurant_menu Method

1. 1.Cook the pasta according to package instructions. Drain and set aside.
2. 2.In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. 3.Add the chicken pieces to the skillet and season with salt and black pepper. Cook until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.
4. 4.Sprinkle the flour over the chicken and stir to coat. Cook for an additional 1 minute.
5. 5.Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
6. 6.Stir in the grated Parmesan cheese until melted and smooth.
7. 7.Add the cooked pasta to the skillet and toss to coat the pasta with the sauce.
8. 8.Season with additional salt and black pepper to taste.
9. 9.Serve the creamy chicken alfredo pasta hot, garnished with chopped fresh parsley.

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can add cooked bacon or sautéed mushrooms to the pasta.
• chevron_rightFeel free to use any type of pasta you prefer, such as fettuccine, penne, or linguine.
• chevron_rightIf you want to make the dish healthier, you can use whole wheat or gluten-free pasta and substitute the heavy cream with milk or a non-dairy alternative.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.