Description
A creamy and comforting pasta dish featuring tender chicken breast tossed in a rich Parmesan Alfredo sauce over fettuccine.
Ingredients
Units
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb), sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- Season chicken slices with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, add butter and sauté garlic until fragrant, about 30 seconds.
- Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer.
- Reduce heat to low and whisk in Parmesan cheese until sauce is smooth and thickened slightly.
- Return chicken to skillet and stir to coat in sauce.
- Add cooked fettuccine to skillet, tossing to evenly coat pasta in Alfredo sauce. Season with additional salt and pepper if needed.
- Serve immediately, garnished with chopped parsley if desired.
Notes
- For extra flavor, add a pinch of nutmeg to the sauce.
- To lighten the dish, substitute half-and-half for heavy cream.
- Leftover sauce can be refrigerated in an airtight container up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg