Ingredients
Scale
- 8 oz fettuccine pasta
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Drain and reserve some pasta water.
- 2. Sauté the Chicken: In a large skillet over medium heat, melt the butter. Add cubed chicken breasts, season with salt and pepper, and cook until golden brown and fully cooked (about 6-8 minutes).
- 3. Prepare the Sauce: Reduce heat to low; add minced garlic to the skillet and sauté until fragrant (about 1 minute). Pour in heavy cream while stirring gently.
- 4. Add Cheese: Gradually mix in freshly grated Parmesan cheese until melted and smooth. Adjust the sauce’s consistency with reserved pasta water if necessary.
- 5. Combine Everything: Toss cooked fettuccine in the skillet with sauce and chicken, ensuring every noodle is coated.
- 6. Serve Hot: Plate your Chicken Alfredo immediately, garnished with additional Parmesan or cracked black pepper if desired.
Notes
- For added nutrition, consider incorporating sautéed vegetables such as spinach or broccoli into the dish.
- Use fresh ingredients for optimal flavor; pre-grated cheese can affect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 12 oz)
- Calories: 700
- Sugar: 2g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg