Description
A creamy and comforting Italian-American pasta dish featuring tender chicken, rich homemade Alfredo sauce, and perfectly cooked fettuccine served in satisfying bowls.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 lb fettuccine pasta
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook 3–4 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low and gradually whisk in Parmesan cheese until smooth and creamy.
- If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Add drained pasta to the sauce and toss to coat evenly.
- Divide pasta into serving bowls, top with sliced chicken, and garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan for a smoother sauce texture.
- Do not boil the cream sauce to prevent curdling.
- Let the chicken rest before slicing to retain juices.
- Add vegetables like broccoli or spinach for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 850 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 26 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 160 mg