Creamy fettuccine Alfredo with tender chicken breast.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Difficulty
Easy
Skills Required
Making Pan Sauce
Ingredients & Nutrition
800 kcal
Calories
50g
Protein
60g
Fat
50g
Carbs
2g
Fiber
2g
Sugar
1000mg
Sodium
- 12 oz Fettuccine
- 1 lb, boneless, skinless, cut into bite-sized pieces Chicken Breast
- 1 1/2 cups Heavy Cream
- 1 cup, grated Parmesan Cheese
- 1/2 cup Butter
- 2 cloves, minced Garlic
- 2 tbsp, chopped, for garnish Parsley
Equipment Needed
- Large Pot
- Skillet
- Whisk
- Colander
Let AI Suggest Variations
- Add steamed broccoli or spinach.
- Use shrimp instead of chicken.
- Stir in a pinch of nutmeg for a classic flavor enhancement.
- For a lighter version, use half-and-half or milk instead of heavy cream.
Instructions:
1. Cook fettuccine according to package directions. Drain and set aside.
2. Season chicken with salt and pepper. In a skillet, melt 2 tablespoons of butter and cook chicken until golden brown and cooked through. Remove from skillet.
3. In the same skillet, melt the remaining butter. Add garlic and cook until fragrant.
4. Stir in heavy cream and bring to a simmer. Cook for 2-3 minutes, until slightly thickened.
5. Whisk in parmesan cheese until melted and smooth.
6. Return chicken to the skillet. Add the cooked fettuccine and toss to coat.
7. Serve immediately, garnished with parsley.