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Chicken Fettuccine Alfredo
5 from 12 votes

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo combines tender sliced chicken with fettuccine pasta coated in a creamy sauce made from butter, garlic, chicken stock, heavy cream, Parmesan cheese, and a touch of nutmeg. The sauce is created by sautéing garlic, adding stock to absorb browned bits, and finishing with cream and cheese to produce a rich and smooth texture. This dish offers a mildly spiced, comforting meal suitable for a satisfying dinner.

Servings: 4 servings
Calories: 705 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 ounces Fettuccine pasta cooked al dente
  • 4 chicken breast thinly sliced, cutlets
  • black pepper to taste
  • kosher salt to taste
  • Italian seasoning to taste
  • 2 tablespoon butter unsalted
  • 2 cloves garlic minced
  • 1/4 cup chicken stock
  • 1 cup heavy cream
  • 1 cup Parmesan Cheese grated
  • 1/8 teaspoon nutmeg grated
  • 1/2 cup pasta water as needed

Instructions

    Cup of Yum
  1. Set a large pot of salted water over high heat.
  2. Once the water is boiling add the pasta and cook according to the box directions. Reserve 1/2 cup of the pasta water, drain and set aside until ready to use.
  3. Season chicken breast cutlets with the desired amount of black pepper, kosher salt, and Italian seasoning.
  4. Set a large high-sided skillet over medium-high heat and add unsalted butter.
  5. When the butter is hot add the chicken and cook both sides for about 3 minutes or until browned and fully cooked. If you use thicket sliced chicken cutlets you may need to cook it for a bit longer.
  6. Remove the chicken from the pan and set it aside. Let the chicken rest for a few minutes and slice the cutlets.
  7. In the same skillet add garlic and sauté for 30 seconds or until the garlic is fragrant.
  8. Pour chicken stock into the skillet and scrape up any brown bits on the bottom of the pan.
  9. Add the heavy cream, Parmesan cheese, and nutmeg to the skillet, and stir to combine.
  10. Simmer on medium heat until the sauce starts to thicken, about 5 minutes. Keep an eye on the mixture because dairy can scorch easily.
  11. Add in the cooked pasta and sliced chicken and toss to combine.
  12. If the sauce is too thick you can thin it out with the reserved pasta water. If it's too thin let it cook down a bit more until you reach your desired texture.

Nutrition Information

Serving 1g Calories 705kcal (35%) Carbohydrates 39g (13%) Protein 48g (96%) Fat 39g (60%) Saturated Fat 22g (110%) Polyunsaturated Fat 13g (76%) Trans Fat 1g (50%) Cholesterol 195mg (65%) Sodium 653mg (27%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 705

% Daily Value*

Serving 1g
Calories 705kcal 35%
Carbohydrates 39g 13%
Protein 48g 96%
Fat 39g 60%
Saturated Fat 22g 110%
Polyunsaturated Fat 13g 76%
Trans Fat 1g 50%
Cholesterol 195mg 65%
Sodium 653mg 27%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.