Chicken Alfredo Pasta

Start by melting butter in a pan over medium heat. Instead of marinating the chicken, you’ll be toasting the spices directly in the pan for extra flavor. Add salt, paprika, black pepper, and onion salt, allowing them to lightly sizzle and release their aroma. This step is key for bringing out the spices’ full potential – but be careful not to let the pan get too hot, as it can cause the spices to burn.

Once the spices have been toasted, place the unseasoned chicken breasts into the pan. The spices will coat the chicken as it cooks, infusing it with deep, aromatic flavor. Let the chicken sear on both sides to get a nice golden color, but avoid cooking it all the way through. It’s just a quick sear – the chicken will finish cooking later.

After searing, remove the chicken from the pan and cover it. Let it rest for a few minutes. This allows the juices to redistribute, making sure the chicken stays juicy and tender when you slice it.

In the same pan, melt more butter and pour in the heavy cream and pasta water. Stir in the grated Parmesan and shredded cheese, creating a smooth and creamy sauce. Let it simmer until the sauce thickens and coats the back of a spoon.

While the sauce is simmering, cook the pasta until al dente. Drain it, reserving some pasta water for the sauce. Then, toss the pasta directly into the sauce, allowing it to soak up all the creamy goodness for a couple of minutes.

Once the chicken has rested, slice it into thin strips. Place the sliced chicken on top of the creamy pasta before serving, giving the dish that final touch of flavor and texture.

Your creamy chicken Alfredo pasta is now ready to enjoy. The chicken is perfectly seasoned, and the sauce is creamy, smooth, and utterly delicious.