Description

A rich and creamy homemade chicken fettuccine Alfredo just like Mom used to make—featuring tender chicken, fettuccine pasta, and a buttery garlic Parmesan sauce.

Ingredients

Units Scale

12 oz fettuccine pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and pepper to taste
3 tablespoons butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
2 tablespoons chopped parsley (for garnish)

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Instructions

Cook fettuccine pasta according to package instructions. Drain and set aside.
Season chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium heat. Cook chicken for 6–7 minutes on each side or until fully cooked. Remove and let rest before slicing.
In the same skillet, melt butter and sauté garlic for 1 minute.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg. Cook until sauce thickens slightly, about 3–5 minutes.
Add cooked fettuccine to the sauce and toss to coat.
Top with sliced chicken and garnish with chopped parsley. Serve warm.

Notes

Use freshly grated Parmesan for the best flavor and texture.
You can substitute heavy cream with half-and-half for a lighter version.
Serve with a side of steamed vegetables or garlic bread.

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 2g
Sodium: 480mg
Fat: 45g
Saturated Fat: 24g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 2g
Protein: 35g
Cholesterol: 150mg