Creamy Chicken Alfredo Pasta
Tender grilled chicken strips tossed in a rich, velvety parmesan cream sauce over a bed of fettuccine noodles.
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Ingredients
- 1 pound Fettuccine pasta
- 1 1/2 pounds Chicken breast
- 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
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons 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 for 5-7 minutes per side until golden and cooked through.
- 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 whisk in the minced garlic for 1 minute until fragrant.
- 6
Pour in the heavy cream and simmer for 3-5 minutes until slightly thickened.
- 7
Whisk 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, then garnish with parsley.
Nutrition per Serving
840
Calories
42g
Protein
62g
Carbs
48g
Fat
2g
Fiber
4g
Sugar
890mg
Sodium
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