Description
A comforting Italian-American dish featuring creamy Alfredo sauce and tender chicken over fettuccine pasta.
Ingredients
Scale
- 12 ounces Fettuccine pasta
- 2 large Chicken breasts, boneless and skinless
- 1/2 cup Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped (for garnish)
- Italian seasoning (optional)
Instructions
- Start by cooking the fettuccine according to package instructions. Salt your boiling water well to infuse flavor into the pasta. Stir occasionally and cook until al dente. Drain but reserve about 1/2 cup of the pasta water.
- While the pasta cooks, season your chicken breasts with salt, pepper, and optional Italian seasoning. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook for about 6-7 minutes per side until fully cooked and browned. Remove from the skillet and slice into strips.
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream, stirring as it heats up. Allow to simmer gently for 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until it melts into a creamy consistency. Adjust with reserved pasta water if needed.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the Alfredo sauce. Incorporate the chicken strips.
- Serve immediately, garnished with chopped parsley and additional Parmesan.
Notes
For a lighter version, consider using half-and-half instead of heavy cream or whole wheat pasta.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg