Indulge in a creamy, dreamy Chicken Alfredo Pasta that combines tender chicken with a velvety cheese sauce, making every bite a comforting delight.
For a richer flavor, use a combination of chicken thigh and breast meat. Sear the chicken until golden brown to lock in juices. Always use freshly grated Parmesan cheese—it melts better and enhances the sauce's creamy texture. When making the Alfredo sauce, slowly whisk in the heavy cream to prevent curdling, and cook it on low heat to avoid a grainy texture. Reserve a cup of pasta cooking water; its starchiness helps bind the sauce to the pasta. Toss the pasta with the sauce over low heat for a silky coating. For a brighter note, finish with a squeeze of lemon juice or zest. Add a pinch of freshly grated nutmeg for warmth and depth. For a burst of color and freshness, garnish with chopped parsley or basil. For a lighter version, swap heavy cream with half-and-half, but note the sauce will be less thick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream to restore creaminess.