Description
A creamy and delicious chicken alfredo recipe that’s easy to make at home.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried parsley
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until browned and fully cooked (about 6-7 minutes per side). Slice into strips.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add the cooked pasta and chicken to the sauce. Toss to coat evenly.
- Garnish with dried parsley and serve immediately.
Notes
- For a richer flavor, use freshly grated Parmesan.
- Add steamed broccoli or mushrooms for extra veggies.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken alfredo, creamy pasta, easy dinner recipe