Description
A creamy and delicious fettuccine Alfredo with succulent chicken.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 oz fresh fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- to taste Salt
- to taste Pepper
- optional Chopped fresh parsley
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the fresh fettuccine until al dente, about 3-4 minutes. Drain and toss with olive oil.
- Sauté the chicken: In a skillet over medium heat, melt butter. Add diced chicken seasoned with salt and pepper; cook until golden brown and cooked through, about 6-8 minutes.
- Add garlic & cream: Stir in minced garlic for about 30 seconds, then pour in heavy cream and simmer for 3-4 minutes until slightly thickened.
- Melt in Parmesan: Gradually whisk in freshly grated Parmesan until melted and smooth. Adjust seasoning as needed.
- Toss everything together: Add drained fettuccine to the sauce, tossing gently to coat. If desired, sprinkle with chopped parsley.
- Serve warm: Plate generously and enjoy!
Notes
- Make sure to use fresh pasta for the best texture and flavor.
- You can substitute chicken with shrimp or keep it vegetarian by omitting meat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg