Description
A simple recipe for classic, rich chicken alfredo pasta.
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the fettuccine according to package directions. Drain and set aside.
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Do not boil.
- Reduce the heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth.
- Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together until the pasta and chicken are fully coated in the sauce.
- Serve immediately.
Notes
- For a richer sauce, use freshly grated Parmesan cheese.
- You can add a pinch of nutmeg to the sauce for extra depth of flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 450
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Keywords: chicken alfredo, creamy pasta, fettuccine, comfort food, easy italian