Description
A classic and creamy chicken alfredo pasta dish.
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the same skillet and cook for about 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Stir in grated Parmesan cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
- Return the cooked chicken to the skillet. Add the drained fettuccine pasta. Toss to coat the pasta and chicken evenly with the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the heavy cream.
- If you prefer a thinner sauce, add a little pasta water to the skillet.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Chicken Alfredo, Pasta, Fettuccine, Creamy Sauce, Italian Pasta, Easy Dinner