Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, sliced into strips
- 12 oz (340g) fettuccine or your favorite pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breasts, season with salt and pepper, and cook until golden brown and fully cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until thickened, about 3-5 minutes. Season with salt, pepper, and optional red pepper flakes.
- Add the cooked pasta and chicken to the Alfredo sauce. Toss gently until coated and heated through. Garnish with fresh parsley before serving.
Notes
- Adjust seasoning with additional garlic or Parmesan for more flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Reheat leftovers gently in a skillet with a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut Free
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg