Description
A rich and creamy fettuccine alfredo with tender chicken, perfect for a cozy dinner.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and combined.
- Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- Serve immediately, garnished with chopped parsley.
Notes
For a lighter option, substitute half-and-half for heavy cream. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg