Description
A comforting and creamy dish combining tender chicken, rich Alfredo sauce, and fettuccine pasta, perfect for family dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz fettuccine pasta
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil salted water in a large pot. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, cooking chicken for about 6-7 minutes per side until golden brown. Remove from heat and let rest before slicing.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in heavy cream and bring to a gentle simmer.
- Stir in freshly grated Parmesan cheese until melted into a creamy sauce. Adjust consistency with reserved pasta water if necessary.
- Toss cooked fettuccine and sliced chicken into the sauce until well coated.
- Plate the dish with additional Parmesan and parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat on the stove or in the microwave, adding a splash of cream or milk if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg