Classic Chicken Alfredo Pasta
A creamy, indulgent Italian-American favorite featuring tender chicken breast and fettuccine tossed in a rich parmesan cream sauce.
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Ingredients
- 1 lb Fettuccine pasta
- 1 1/2 lbs Chicken breast, boneless and skinless
- 2 cups Heavy cream
- 1/2 cup Unsalted butter
- 1 1/2 cups Parmesan cheese, freshly grated
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped(optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 pinch Nutmeg(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
- 2
While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
- 3
Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-7 minutes per side until golden and cooked through.
- 4
Remove chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
- 5
In the same skillet, reduce heat to medium and melt the butter, then sauté the minced garlic for 1 minute until fragrant.
- 6
Whisk in the heavy cream and let it simmer gently for 3-5 minutes until slightly thickened.
- 7
Stir in the grated parmesan cheese and a pinch of nutmeg, whisking constantly until the cheese is melted and the sauce is smooth.
- 8
Toss the cooked pasta and sliced chicken into the sauce, garnishing with fresh parsley before serving.
Nutrition per Serving
850
Calories
42g
Protein
62g
Carbs
48g
Fat
2g
Fiber
4g
Sugar
890mg
Sodium
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