Description
A creamy Chicken Alfredo Pasta that combines perfectly cooked fettuccine with a rich Alfredo sauce and juicy chicken.
Ingredients
Scale
- 1.5 pounds Boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons Olive oil
- 8 ounces Fettuccine pasta (or your favorite pasta)
- 2 tablespoons Unsalted butter
- 4 cloves Fresh garlic, minced
- 1 cup Heavy cream
- 1 cup Freshly grated Parmesan cheese (plus more for serving)
- 1/2 cup Reserved pasta cooking water
- Chopped fresh parsley, for garnish
Instructions
- Cook the chicken: Season the chicken breasts with salt and black pepper, then heat olive oil in a skillet. Cook the chicken for 6-7 minutes on each side until golden-brown, then slice.
- Prepare the Alfredo sauce: In the same skillet, melt the butter, sauté the garlic briefly, then add heavy cream and Parmesan cheese, stirring until creamy.
- Cook the pasta: Boil salted water and cook fettuccine until al dente, reserving 1/2 cup of cooking water before draining.
- Combine and serve: Toss the pasta with the sauce, add reserved water as needed, top with sliced chicken, and garnish with parsley and Parmesan.
Notes
Ensure chicken reaches an internal temperature of 165°F. Use freshly grated Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 120mg