Description
A classic chicken alfredo recipe with creamy sauce and tender chicken.
Ingredients
Scale
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp parsley (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Cook chicken until no longer pink. Set aside.
- In the same pan, melt butter. Add garlic and sauté for 30 seconds.
- Pour in heavy cream and bring to a simmer.
- Stir in parmesan cheese until the sauce thickens.
- Add cooked chicken and pasta to the sauce. Mix well.
- Season with salt and pepper. Garnish with parsley if desired.
Notes
- Use fresh parmesan for best results.
- Adjust sauce thickness by adding pasta water if needed.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 165mg
Keywords: chicken alfredo, pasta, creamy sauce, italian recipe