Description
Creamy Chicken Alfredo made with lean chicken, fresh ingredients, and a homemade sauce that’s perfect for any occasion.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 10 oz (280g) fettuccine or linguine
- 1 tsp salt (for boiling water)
- 1 stick (8 tbsp or 113g) unsalted butter
- 2 cups (480ml) heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups (125g) freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions. Drain and set aside.
- Season the chicken breasts with Italian seasoning, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side until fully cooked and golden brown. Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, Italian seasoning, salt, and black pepper. Stir and bring to a simmer. Cook for 3-4 minutes to thicken slightly. Lower the heat and gradually stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta to the Alfredo sauce, tossing gently to coat the noodles in the sauce.
- Top with sliced chicken, garnish with fresh parsley, and serve immediately.
Notes
Best served warm. For added flavor, garnish with extra Parmesan cheese and a twist of black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg