Ingredients
Scale
- 1 lb (450g) fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Season the chicken breasts with salt and pepper, then cook in a skillet with 1 tablespoon of olive oil over medium heat for 6-7 minutes per side until golden brown and cooked through. Slice into strips or cubes and set aside.
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, about 8-10 minutes. Drain, reserving a small cup of pasta water.
- In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring constantly. Simmer for 3-4 minutes until slightly thickened. Gradually add Parmesan cheese and stir until smooth. Season with salt and pepper.
- Add cooked pasta to the Alfredo sauce, tossing gently. If the sauce is too thick, stir in reserved pasta water to desired consistency. Return chicken to the skillet and toss everything together. Garnish with chopped parsley and red pepper flakes if desired.
Notes
- Use freshly grated Parmesan for best flavor and smoothness in your sauce.
- Reserve some pasta water when boiling to help adjust sauce consistency.
- Cook pasta until just al dente to prevent mushiness when mixed with sauce.
- Enhance flavor by adding sautéed vegetables like spinach or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Includes Dairy
Nutrition
- Serving Size: 1 plate (about 1 cup pasta and chicken)
- Calories: 650 kcal Kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg