Description
This classic homemade chicken fettuccine Alfredo recipe combines tender chicken, creamy sauce, and fettuccine for a quick and delicious dinner that’s ready in just 30 minutes.
Ingredients
Scale
- 1/2 pound uncooked fettuccine
- 1 pound boneless skinless chicken breasts, cubed
- 2 tablespoons butter
- 3/4 cup heavy whipping cream
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet, cook chicken in butter over medium-high heat until no longer pink, about 8-10 minutes.
- Stir in cream and milk; heat through.
- Remove from heat; stir in Parmesan cheese until melted.
- Drain pasta and add to skillet; toss to coat.
- Sprinkle with parsley, salt, and pepper before serving.
Notes
For a lighter version, substitute half-and-half for cream. Adjust salt and pepper to taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 496 calories
- Sugar: 2g sugar
- Fat: 21g fat
- Carbohydrates: 37g carbohydrates
- Protein: 39g protein