Description
Indulge in a creamy and satisfying Chicken Fettuccine Alfredo that’s perfect for a comforting meal. Tender chicken and fettuccine pasta are coated in a rich Parmesan cream sauce for a classic Italian-American dish.
Ingredients
Scale
Fettuccine Pasta:
- 12 ounces fettuccine pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Cook fettuccine in salted water until al dente. Drain and set aside.
- Cook the Chicken: Season and cook chicken in olive oil until golden brown. Set aside.
- Make the Sauce: In the same skillet, melt butter, cook garlic, add cream, Parmesan, and simmer until thickened.
- Combine and Serve: Toss chicken with sauce, add pasta, combine, and garnish with parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add steamed broccoli or sautéed mushrooms for extra veggies.
- Use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 690
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg
