Creamy Chicken Alfredo Pasta
A classic Italian-American comfort dish featuring tender grilled chicken and fettuccine tossed in a rich, buttery parmesan cream sauce.
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Ingredients
- 1 pound Fettuccine pasta
- 2 large Boneless skinless chicken breasts
- 2 cups Heavy cream
- 1/2 cup Unsalted butter
- 1 1/2 cups Freshly grated Parmesan cheese
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped(optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
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 pasta cooks, season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat.
- 3
Cook chicken for 6-8 minutes per side until golden brown and cooked through; remove from pan and let rest before slicing into strips.
- 4
In the same skillet, reduce heat to medium and melt the butter, then sauté the minced garlic for 1 minute until fragrant.
- 5
Pour in the heavy cream and simmer for 3-5 minutes, whisking constantly until the sauce begins to thicken slightly.
- 6
Whisk in the Parmesan cheese until completely melted and the sauce is smooth.
- 7
Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat every strand in the Alfredo sauce.
- 8
Garnish with fresh parsley and extra Parmesan cheese before serving immediately.
Nutrition per Serving
850
Calories
42g
Protein
65g
Carbs
48g
Fat
3g
Fiber
4g
Sugar
890mg
Sodium
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