Description
A creamy and indulgent Chicken Fettuccine Alfredo featuring tender sautéed chicken and fettuccine noodles tossed in a rich homemade Alfredo sauce made with butter, cream, and Parmesan.
Ingredients
Units
Scale
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- Salt and black pepper to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package directions. Drain and set aside.
- Season the sliced chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add the garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 3-5 minutes.
- Add the cooked chicken back into the skillet, along with the cooked fettuccine. Toss to coat everything evenly with the sauce.
- Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add steamed broccoli or sautéed mushrooms for extra veggies.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 155mg