Description
A rich and creamy pasta dish featuring tender chicken in a luscious Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until the sauce thickens.
- Return the cooked chicken to the skillet and toss to coat with the sauce. Season with salt and pepper.
- Add the cooked pasta to the skillet and mix everything together.
- Serve garnished with fresh parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 2g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g