Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 12 oz (340g) fettuccine or your favorite pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and let rest before slicing.
- Cook pasta in salted boiling water until al dente. Drain, reserving some pasta water for thinning the sauce if needed.
- In the same skillet, melt butter and sauté minced garlic until fragrant. Add heavy cream and simmer gently. Stir in grated Parmesan cheese until smooth. Season with salt and pepper.
- Slice cooked chicken and add to the Alfredo sauce. Toss in cooked pasta, stirring to coat. Add reserved pasta water if needed to loosen the sauce.
- Finish with chopped parsley for freshness. Serve hot garnished with additional Parmesan if desired.
Notes
- For extra flavor, consider using grilled chicken instead of pan-fried.
- Reserve some pasta water to adjust sauce consistency.
- Garnish with extra parsley or Parmesan for presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Fixed
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 620 kcal Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg