Description

A rich and creamy Chicken Fettuccine Alfredo made with tender chicken breast, fettuccine pasta, and a homemade Alfredo sauce for a comforting Italian-inspired meal.

Ingredients

Units Scale

12 oz fettuccine pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon ground nutmeg
Chopped parsley, for garnish (optional)

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Instructions

Cook the fettuccine pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and cook for 5-7 minutes per side, or until golden and cooked through. Remove from skillet and let rest before slicing.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
Stir in Parmesan cheese, Italian seasoning, and nutmeg. Continue to stir until the sauce thickens.
Add the cooked fettuccine to the sauce and toss to coat evenly.
Top with sliced chicken and garnish with chopped parsley if desired. Serve warm.

Notes

You can substitute half-and-half for heavy cream for a lighter sauce.
Use freshly grated Parmesan for the best flavor and texture.
Add steamed broccoli or sautéed mushrooms for extra vegetables.

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 2g
Sodium: 480mg
Fat: 42g
Saturated Fat: 23g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 2g
Protein: 38g
Cholesterol: 155mg