Description
A rich and creamy chicken Alfredo pasta dish that is perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- 2 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 fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add vegetables like broccoli or spinach for added nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg