This chicken alfredo recipe is the answer to those days you wake up and can only think about eating pasta. It happens to me quite often and I know, I know - carbs and all. But those times when the only thing that will satisfy is a piping hot bowl of creamy pasta, this is the dish for you. It's on the table in under 30 minutes, it's so hearty and filling and absolutely delicious.
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Chicken Pasta Alfredo
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 medium onion - chopped
- 4 cloves garlic - minced
- to taste salt and pepper
- 1 pound chicken breasts - cubed
- 2 cups heavy cream
- ¾ cup Parmesan cheese - grated
- 1 cup peas - frozen
- 16 oz package - pasta your choice
- 1 cup parsley - fresh
- Heat the butter and olive oil in a heavy bottomed skillet over medium low heat. Add the onion and cook for about 2 - 3 minutes, or until softened. Add the garlic and cook for another minute or two then increase the heat, add the chicken and cook - stirring often - until the chicken is cooked through, about 5 - 6 minutes.
- Pour the cream into the skillet with the chicken and cook for a few minutes, then stir in the Parmesan and peas and cook until the sauce begins to thicken. Add a generous amount of cracked black pepper while the sauce is cooking.
- Toss the sauce with the cooked pasta, then add some more parmesan and parsley and toss again until combined. Serve immediately.