Chicken Fettuccine Alfredo
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Chicken Fettuccine Alfredo
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This homemade chicken fettuccine alfredo is hearty, creamy, and so flavorful! It tastes like the classic Italian dish. Great for family dinners, holidays, meal prep, and leftovers. Both kids and adults love this homemade recipe!
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Ingredients
- 8 ounces Fettuccine pasta see note
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup unsalted butter
- salt to taste
- black pepper to taste
- chopped fresh parsley for garnish
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Instructions
- First, cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6 to 7 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside to rest.
- In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Reduce the heat to medium-low.
- Add the heavy cream and butter to the skillet, stirring constantly until the butter has melted and the mixture is well combined. Allow the sauce to simmer gently for 2 to 3 minutes.
- Stir in the grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce has thickened. Season with salt and pepper to taste.
- Slice the cooked chicken breasts into thin strips.
- Add the cooked fettuccine pasta to the skillet with the sauce, tossing gently to coat the pasta evenly. Add the sliced chicken to the skillet and toss again.
- Remove the skillet from heat and let it sit for a few minutes to allow the sauce to thicken further.
- Finally, serve the chicken fettuccine alfredo hot, garnished with chopped fresh parsley.
Notes
- Nutrition Facts
- Nutrition Facts Chicken Fettuccine Alfredo Amount Per Serving Calories 519 Calories from Fat 342 % Daily Value* Fat 38g58%Saturated Fat 15g94%Trans Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 11gCholesterol 124mg41%Sodium 351mg15%Potassium 305mg9%Carbohydrates 32g11%Fiber 1g4%Sugar 2g2%Protein 19g38% Vitamin A 1211IU24%Vitamin C 1mg1%Calcium 192mg19%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 519
- Calories from Fat 342
- % Daily Value*
- Fat 38g
- 58%
- Saturated Fat 15g
- 94%
- Trans Fat 1g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 11g
- Cholesterol 124mg
- 41%
- Sodium 351mg
- 15%
- Potassium 305mg
- 9%
- Carbohydrates 32g
- 11%
- Fiber 1g
- 4%
- Sugar 2g
- 2%
- Protein 19g
- 38%
- Vitamin A 1211IU
- 24%
- Vitamin C 1mg
- 1%
- Calcium 192mg
- 19%
- Iron 1mg
- 6%
- For the fettuccine pasta, we recommend whole wheat fettuccine or almond flour fettuccine (gluten free).
- Use a meat thermometer to ensure the chicken is cooked through.
- Chicken is considered done when it has reached 165 degrees Fahrenheit.
- The alfredo sauce will become thicker as it continues to cook.
- Store leftovers in the fridge for up to 4 days.
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