Chicken Alfredo
Tender pan-seared chicken breast over fettuccine in a rich, velvety Parmesan cream sauce. A crowd-pleasing Italian-American classic that comes together in 30 minutes.
10 min
Prep
20 min
Cook
30 min
Total
4
Servings
Easy
Difficulty
Ingredients
Instructions
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through (165F internal). Rest 5 minutes, then slice.
While chicken cooks, bring a large pot of salted water to a boil and cook fettuccine according to package directions. Reserve 1 cup pasta water before draining.
In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Pour in the heavy cream and bring to a gentle simmer.
Reduce heat to low and gradually stir in the Parmesan until melted and smooth. Season with salt and pepper.
Tip: Keep the heat low when adding cheese to prevent it from clumping. Stir constantly for a silky sauce.
Add the drained fettuccine to the sauce and toss to coat, adding pasta water a splash at a time until the sauce clings to the noodles. Top with sliced chicken and fresh parsley.
Nutrition per Serving
680kcal
Calories
42g
Protein
58g
Carbs
32g
Fat
3g
Fiber
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