Description
A creamy and rich chicken alfredo pasta dish that brings a restaurant experience to your home.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and sauce is smooth.
- Season sauce with salt and pepper.
- Return chicken to the skillet. Add cooked fettuccine to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the heavy cream.
- Feel free to add cooked broccoli or peas for extra vegetables.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: chicken alfredo, fettuccine alfredo, creamy pasta, restaurant style pasta, easy dinner, homemade alfredo