This delicious chicken alfredo pasta is rich and creamy and can be ready in under 30 minutes. It is one of my go-to recipes after a busy day and is a family favorite. I serve this with a side salad and crusty bread. I also substitute the chicken with shrimp, scallops or crab, depending on what I have on hand.
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1/4 c butter, divided
- 3 large garlic cloves, minced
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 2 c heavy cream
- 1/2 c grated Parmesan cheese
- 1/4 c shredded mozzarella cheese
- Salt, to taste
- Pepper, to taste
- Optional: Smidgen of ground nutmeg
- 1 lb pasta, cooked
Preheat the skillet over medium-high heat. Add 2 tbsp (half) of the butter to the preheated skillet. Season the chicken with salt and pepper. Once the butter melts and the foam subsides, add the chicken. Brown the chicken on all sides, stirring constantly for about 1 minute. Stir in the garlic, basil, rosemary, and thyme and cook for 30 seconds longer.
Pour the heavy cream into the skillet. Continue to cook until the mixture just comes to a boil. Stir in the remaining butter (2 tbsp) and Parmesan cheese. Reduce the heat to low. Cover and cook for 15 to 20 minutes, or until the chicken is cooked through.
Stir in the mozzarella cheese. Taste and season with salt and pepper, to taste. At this point, I add a smidgen (1/32 tsp) of ground nutmeg because it brings a lovely warmth to the sauce that I love but this is not necessary.
Pour the contents of the skillet over the cooked pasta and stir. Allow it it sit for a few minutes to allow the pasta absorb some of the sauce. Season with salt and pepper, to taste.