Description
Indulge in a creamy Chicken Alfredo Pasta, a timeless classic that combines tender fettuccine with juicy chicken in a rich, velvety sauce.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Olive oil, salt, and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side, until golden and cooked through. Slice into strips.
- Add minced garlic to the same skillet and sauté for one minute until fragrant.
- Pour in the heavy cream and let it simmer for five minutes. Stir in the grated Parmesan cheese until melted.
- Fold the drained fettuccine into the skillet with the sauce, add the sliced chicken, toss everything together, and serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Adjust pasta cooking time to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg