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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.

DinnerItalian-AmericanEasy

10 min

Prep

20 min

Cook

30 min

Total

Servings

Easy

Difficulty

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

Fiber

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Chicken Alfredo

Ingredients

Instructions

Nutrition per Serving

Tags

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