Ingredients
Scale
Main Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
- 8 oz fettuccine pasta (or any pasta of choice)
- 1 cup heavy cream (half-and-half for a lighter option)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and pepper (to taste)
Optional Add-Ins:
- 2 tablespoons chopped parsley (for garnish)
- 1 teaspoon lemon juice (for a fresh touch)
- Olive oil (for cooking the chicken)
Instructions
- Cook the Pasta: Bring salted water to a boil, cook pasta until al dente, reserve 1 cup of pasta water, then drain.
- Cook the Chicken: Season chicken with salt and pepper, then cook in olive oil or butter for 4-5 minutes per side until golden brown (internal temp 165°F). Let rest, then slice thinly.
- Make the Alfredo Sauce: Melt butter in the same skillet, sauté garlic for 30 seconds. Pour in heavy cream, simmer gently. Gradually whisk in Parmesan until smooth and creamy.
- Combine: Add pasta to the Alfredo sauce, toss with reserved pasta water to reach desired consistency. Top with sliced chicken.
- Garnish and Serve: Garnish with parsley and extra Parmesan. Serve immediately.
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Let chicken rest after cooking for juicier meat.
- Add pasta water to help the sauce cling to the noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 700 (approx.)
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg