Description
A creamy, rich pasta dish featuring tender chicken and silky Alfredo sauce—perfect for a comforting family dinner!
Ingredients
Scale
- 12 oz fettuccine pasta (cooked al dente)
- 2 large boneless, skinless chicken breasts (cut into strips)
- 2 tablespoons olive oil (for searing)
- Salt and black pepper (to taste)
- 3 cloves garlic (minced)
- 1 ½ cups heavy cream (full-fat for creaminess)
- ¾ cup Parmesan cheese (freshly grated)
- 2 tablespoons unsalted butter (melted)
- A pinch of ground nutmeg (optional, for depth)
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the fettuccine according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken strips with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, melt the butter and sauté the minced garlic for 30 seconds until fragrant.
- Pour in the heavy cream and stir, bringing it to a gentle simmer.
- Slowly whisk in the Parmesan cheese until the sauce thickens and becomes smooth.
- Add a pinch of ground nutmeg for warmth, if desired.
- Return the cooked fettuccine and chicken to the skillet, tossing everything to coat evenly in the creamy sauce.
- Simmer for another minute, ensuring the pasta is fully coated and heated through.
- Garnish with freshly chopped parsley before serving.
Notes
- Use freshly grated Parmesan for a smoother, creamier sauce.
- Add steamed broccoli or sautéed mushrooms for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-frying and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 625 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 185 mg