Description
A rich and comforting Creamy Chicken Alfredo Pasta made with tender fettuccine, juicy seasoned chicken, and a velvety garlic parmesan cream sauce, served alongside buttery, cheesy Texas toast for a satisfying restaurant-style meal at home.
Ingredients
8 oz fettuccine pasta
2 tablespoons butter
2 cups heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon all-purpose seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 cups cooked chicken breast, sliced
Fresh parsley, chopped (for garnish)
For the Cheesy Texas Toast:
4 slices thick Texas toast bread
2 tablespoons butter, softened
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Pour in the heavy cream and let it gently simmer for 3–4 minutes, stirring occasionally.
- Stir in the grated parmesan cheese, all-purpose seasoning, garlic powder, and black pepper. Continue stirring until the sauce thickens and becomes smooth and creamy.
- Add the cooked chicken to the sauce and let it warm through for 2–3 minutes.
- Toss the drained pasta into the skillet. Add a splash of reserved pasta water as needed and stir until the sauce becomes glossy and fully coats the pasta.
- Preheat the oven to 375°F (190°C). Mix softened butter with garlic powder and spread evenly over one side of each slice of Texas toast.
- Sprinkle mozzarella and parmesan cheese over the buttered sides. Place slices on a baking sheet and bake for 8–10 minutes, until cheese is melted, bubbly, and lightly golden.
- Garnish Alfredo pasta with chopped parsley and serve hot with cheesy Texas toast.
Notes
Reserve pasta water to adjust the sauce consistency and keep it silky.
Freshly grated parmesan melts more smoothly than pre-shredded cheese.
Add broccoli, mushrooms, or spinach for extra vegetables.
For a lighter version, substitute half-and-half for heavy cream.
Alfredo sauce thickens when stored; add a splash of milk or cream when reheating.
Best enjoyed fresh; freezing is not recommended due to cream separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 165 mg
