Description
A rich and creamy Chicken Fettuccine Alfredo made with tender chicken breast, fettuccine pasta, and a luscious homemade Alfredo sauce.
Ingredients
Units
Scale
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup grated Romano cheese (optional)
- 1/4 tsp ground nutmeg
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side, or until fully cooked. Remove and let rest, then slice into strips.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan and Romano cheese, whisking until smooth and melted.
- Add ground nutmeg and adjust seasoning with salt and pepper if needed.
- Add the cooked pasta and chicken to the sauce, tossing to coat evenly.
- Serve hot, garnished with chopped parsley.
Notes
- Use freshly grated cheese for best melting and flavor.
- You can substitute half-and-half for a lighter sauce.
- Great with a side of garlic bread or steamed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg