Description
A creamy Chicken Alfredo Pasta that combines rich flavors and comforting textures, perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves fresh garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Italian seasoning (optional)
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a rapid boil. Carefully add the fettuccine and cook until al dente according to package instructions. Once done, drain and set aside.
- Sauté the Chicken: In a large skillet over medium heat, melt the butter. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest before slicing.
- Prepare the Sauce: In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and stir well, then gradually whisk in the freshly grated Parmesan cheese until melted and you achieve a smooth sauce.
- Combine Ingredients: Slice the sautéed chicken and return it to the skillet with the sauce. Add the cooked fettuccine and gently toss everything together until evenly coated and flavorful.
- Serve Hot: Adjust seasoning with additional salt and pepper if needed. For added flavor, sprinkle Italian seasoning on top and serve immediately, with extra Parmesan for those who want a little more.
Notes
Feel free to customize the dish with your favorite vegetables or spices. Leftover chicken, such as rotisserie chicken, can be used for quicker prep.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg