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Roasted Garlic Chicken Alfredo

Creamy fettuccine pasta tossed in a rich roasted garlic parmesan Alfredo sauce and topped with juicy seasoned chicken.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Roasted Garlic
  • 2 garlic bulbs tops sliced
  • 1 tbsp olive oil
Chicken
  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
Pasta & Sauce
  • 12 oz fettuccine pasta
  • 3 tbsp butter
  • 1 cup heavy cream
  • 1 cup parmesan cheese freshly grated
  • 0.5 tsp black pepper

Equipment

  • Large skillet
  • Whisk
  • large pasta pot

Method
 

  1. Roast the garlic bulbs wrapped in foil with olive oil at 400°F for 35–40 minutes until soft.
  2. Cook fettuccine pasta in salted boiling water until al dente. Reserve some pasta water before draining.
  3. Season chicken breasts and cook in olive oil until golden and fully cooked. Slice into strips.
  4. Melt butter in the same skillet and mash roasted garlic into it.
  5. Add heavy cream and simmer gently for several minutes.
  6. Stir in freshly grated parmesan cheese until the sauce becomes smooth and creamy.
  7. Add cooked pasta to the sauce and toss to coat.
  8. Top with sliced chicken, garnish with parsley and extra parmesan, and serve immediately.

Notes

Use freshly grated parmesan for the smoothest sauce and add reserved pasta water to thin the sauce if needed.