Classic Chicken Alfredo
A rich and creamy pasta dish featuring tender sautéed chicken breast tossed in a velvety parmesan cream sauce.
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Ingredients
- 1 lb Fettuccine pasta
- 1 1/2 lbs Chicken breast
- 2 cups Heavy cream
- 1/2 cup Unsalted butter
- 1 1/2 cups Parmesan cheese, freshly grated
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Fresh parsley, chopped(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
- 2
While pasta cooks, season chicken breasts with salt and pepper on both sides.
- 3
Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 5-7 minutes per side.
- 4
Remove chicken from 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 minced garlic for 1 minute until fragrant.
- 6
Whisk in the heavy cream and simmer gently for 5 minutes until slightly thickened.
- 7
Stir in the grated parmesan cheese until melted and the sauce is smooth.
- 8
Toss the cooked pasta and sliced chicken into the sauce until well coated, garnishing with parsley before serving.
Nutrition per Serving
840
Calories
42g
Protein
58g
Carbs
48g
Fat
2g
Fiber
4g
Sugar
890mg
Sodium
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