Chicken Alfredo
Ingredients
The chicken
-
2
pieces
boneless, skinless chicken breasts
-
2
tsp
Italian seasoning
-
1
Tbsp
cooking oil
The sauce
-
2
Tbsp
butter
-
4
cloves
garlic, minced
-
1
cup
heavy cream
-
¾
cup
grated Parmesan cheese
-
¼
tsp
salt
-
¼
tsp
pepper
-
1
Tbsp
chopped parsley (optional garnish)
The pasta
Instructions
- Season the chicken breasts with Italian seasoning and salt.
- Heat a skillet over medium heat, add cooking oil, and cook the chicken for 7-8 minutes on each side until browned and cooked through.
- Remove the chicken and reduce the skillet heat to medium-low.
- Add butter and minced garlic to the skillet, cooking for about 2 minutes.
- Stir in heavy cream and bring to a simmer.
- Meanwhile, boil water for the fettuccine, add pasta, and cook until tender, reserving ½ cup of pasta water before draining.
- Once the cream is simmering, whisk in Parmesan cheese until melted and the sauce thickens slightly.
- Add the drained pasta to the sauce, tossing to combine, and adjust thickness with reserved pasta water if necessary.
- Slice the cooked chicken and serve on top of the pasta, garnishing with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
756
Total fat
42g
Total carbohydrates
46g
Total protein
47g
Sodium
719mg
Cholesterol
0mg
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