To make this chicken Alfredo pasta, you’ll be using boneless and skinless chicken breasts. You will also need some noodles for the pasta part. Brookes is using tagliatelle here, but as she tells us, “You could also use fettucine or linguine,” and even plain old spaghetti could work. Don’t opt for angel hair, though, as the heavy Alfredo sauce might overwhelm those delicate noodles.
Other ingredients you’ll need to have on hand include olive oil for cooking the chicken, salt and pepper for seasoning it, and butter, garlic, Italian seasoning, Parmesan cheese, and heavy cream for the sauce. If you want to cut down on the calories and fat (and maybe shave a buck or two off the price, as well), Brookes does say “half and half would also work well to make the dish a little lighter.”
