Description
Indulge in the ultimate comfort food with creamy Chicken Alfredo Pasta. This dish features tender chicken sautéed to perfection, combined with al dente fettuccine and enveloped in a rich, velvety sauce made from heavy cream and freshly grated Parmesan cheese. Ready in under 40 minutes, it’s perfect for busy weeknights or impressing guests without the stress of lengthy preparation.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 4 tbsp butter
- Salt and pepper to taste
Instructions
- Cook fettuccine: Boil salted water and cook fettuccine according to package instructions until al dente (8-10 minutes).
- Sauté chicken: In a large skillet, heat 2 tbsp butter over medium-high heat. Season chicken with salt and pepper; cook until golden brown and cooked through (5-7 minutes per side). Remove from skillet and keep warm.
- Make the sauce: In the same skillet, melt remaining butter over medium heat. Add minced garlic and sauté for about a minute until fragrant. Pour in heavy cream, stirring continuously for three minutes.
- Add cheese: Stir in grated Parmesan cheese until melted and smooth.
- Combine: Slice chicken into strips. Toss cooked fettuccine and sliced chicken into the sauce until evenly coated.
- Serve: Plate the Chicken Alfredo Pasta and garnish with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 670
- Sugar: 2g
- Sodium: 940mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: For added nutrition, mix in steamed broccoli or spinach before serving. You can swap fettuccine for penne or add red pepper flakes for a spicy kick. To store leftovers, place them in an airtight container in the refrigerator for up to three days.