Creamy Chicken Alfredo Pasta (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
8 oz boneless, skinless chicken breast
02 -
1/3 cup heavy cream
03 -
2 tablespoons whipped cream cheese
04 -
1/3 cup finely grated parmesan cheese
05 -
1 tablespoon unsalted butter
→ Pasta & Base
06 -
6 oz dry spaghetti
07 -
1 tablespoon olive oil
08 -
1 cup reserved pasta water
→ Aromatics & Herbs
09 -
1 clove garlic, minced
10 -
Fresh parsley, finely chopped for garnish
→ Seasonings
11 -
1 teaspoon Italian seasoning
12 -
Salt and black pepper to taste
# Instructions:
01 -
Heat olive oil in pan over medium heat. Season chicken with salt, pepper, and Italian seasoning.
02 -
Cook chicken until browned and internal temp reaches 165°F, about 2-3 minutes per side. Remove to cutting board, tent with foil.
03 -
Boil salted water and cook spaghetti one minute less than package directions for al dente.
04 -
In same pan as chicken, melt butter over medium-low heat. Add garlic, cook 1 minute, stirring up browned bits.
05 -
Add cream, simmer 2-3 minutes until slightly thick. Stir in cream cheese until smooth.
06 -
Add pasta directly to sauce, turn off heat. Add parmesan and toss. Add pasta water gradually until creamy. Top with sliced chicken and parsley.
# Notes:
01 -
Half & half can substitute for heavy cream
02 -
Regular cream cheese works instead of whipped
03 -
Warm serving bowls for best results
04 -
Can be made without chicken