Description
A creamy and rich pasta dish with tender chicken and a smooth Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp dried parsley (optional)
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper. Heat olive oil in a pan and cook chicken until no longer pink, about 6-7 minutes per side. Slice into strips.
- In the same pan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta and chicken to the sauce, tossing to coat evenly.
- Garnish with dried parsley and serve hot.
Notes
- Use freshly grated Parmesan for the best flavor.
- Adjust sauce thickness with a splash of pasta water if needed.
- For extra richness, add a dash of nutmeg to the sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 180 mg
Keywords: chicken alfredo, pasta, creamy, Italian, easy dinner