Description
A creamy and rich pasta dish made with tender chicken and a smooth Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp nutmeg (optional)
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Cut chicken into thin strips. Heat olive oil in a pan and cook chicken until no longer pink. Set aside.
- In the same pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until smooth.
- Season with salt, pepper, and nutmeg (if using). Add cooked chicken and pasta to the sauce. Toss to coat evenly.
- Serve hot with extra Parmesan cheese on top.
Notes
- Use freshly grated Parmesan for best results.
- Add a splash of pasta water if the sauce is too thick.
- For extra flavor, sprinkle with parsley before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg