I love Alfredo sauce. However, my college roommate thinks it’s too bland on it’s own, so adding garlic and seasoned chicken is the best route when cooking for us.
This doesn’t take much time at all after a work day. I just need to make sure I have (unspoiled) heavy cream in my fridge, then I’m all set, because the majority of the ingredients for this recipe I always have on hand. And don’t worry if you don’t have fresh parsley. Dried works just as well and your beloved will never know the difference (hehe).
I grew up on Italian food, so I love garlic almost as much as I love cheese. This recipe definitely leaves you with garlic breath, I’m not going to lie to you, but it just makes me remember the delicious flavors of this recipe throughout the evening. I actually finished my meal wanting seconds, but there were none (sad face). So my advice to you is to make more than how many you are serving, because everyone will want seconds!
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2 people
- 3 Tbsp butter
- 1/2 c heavy cream
- 3-5 Tbsp of minced garlic from the jar
- 1/3 c grated Parmesan cheese
- 1/2 c chopped fresh parsley
- pasta of your choosing (for this I chose angel hair)
- 1 large chicken breast
Boil heavily salted water for the pasta. One thing I know as an Italian, and Mario Batali can vouch for me on this, is always salt your pasta water like the sea!
Fully coat a pan in olive oil, then add garlic under a medium low heat. Cut chicken breast into bite sizes and salt and pepper evenly on both sides. Once the garlic is golden, add chicken and sauté.
The pasta water should be boiling by now, add pasta and cook for one minute under what the boxed directions say (that’s usually 8 minutes for al dente pasta).
Melt butter in a saucepan over medium low heat. Add cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley.
Once the chicken is cooked fully, the pasta should also be at al dente. Drain the pasta and then add it into the Alfredo sauce. Add the chicken next and mix to coat evenly.
If you’re a cheese lover like me, sprinkle some more cheese on top and then some leftover parsley for presentation.