Description
A classic and creamy chicken alfredo pasta dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- While pasta cooks, season chicken pieces with salt and pepper.
- In a large skillet, melt butter over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Cook for 5 minutes, stirring occasionally, until sauce thickens slightly.
- Reduce heat to low. Stir in grated Parmesan cheese until melted and smooth.
- Return cooked chicken to the skillet. Add drained fettuccine to the skillet.
- Toss everything together until pasta and chicken are well coated with the sauce.
- Season with additional salt and pepper if needed.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer sauce, use half-and-half instead of heavy cream.
- Add steamed broccoli or spinach for extra vegetables.
- Ensure Parmesan cheese is finely grated for smooth melting.
- 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: 450mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken alfredo, fettuccine alfredo, creamy pasta, chicken pasta, easy dinner, Italian pasta