Chicken Alfredo Pasta
Creamy and rich Chicken Alfredo Pasta with tender chicken breast and perfectly cooked fettuccine tossed in a luscious garlic Parmesan sauce.
15 min
Prep
25 min
Cook
4
Serves
650
Calories
Macros · per serving
35g protein
50g carbs
35g fat
Ingredients
For 4 servings
- 12 oz fettuccine pasta
- 1 lb chicken breast
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic
- 1.5 cups heavy cream
- 1 cup Parmesan cheese
- 2 tbsp parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, season chicken breasts with salt and black pepper on both sides.
- 3
In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook for 6-7 minutes per side until fully cooked and golden brown. Remove from skillet and let rest before slicing into thin strips.
- 4
In the same skillet, reduce heat to medium-low and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
- 5
Pour in heavy cream, stirring frequently. Bring to a gentle simmer and add grated Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth.
- 6
Add the cooked fettuccine and sliced chicken to the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes to heat through.
- 7
Garnish with chopped parsley and serve immediately.
Cook it this week.
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