Description
A creamy and comforting dish perfect for weeknight dinners, featuring tender chicken tossed with fettuccine pasta and a rich Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta by boiling fettuccine according to package directions in salted water. Drain and set aside.
- Sauté the chicken in olive oil over medium heat, seasoning with salt and pepper until browned, about 5-7 minutes.
- Add garlic to the skillet and sauté for 1 minute until fragrant.
- Create the creamy sauce by pouring in heavy cream and bringing it to a gentle simmer; whisk in Parmesan until melted and smooth.
- Combine the cooked pasta with the sauce in the skillet, ensuring every strand is coated.
- Serve the pasta in bowls, garnished with chopped parsley. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg