Description
A creamy and delicious fettuccine Alfredo topped with tender chicken strips.
Ingredients
Scale
- 1 lb fettuccine pasta
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat and cook chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and let it rest for 5 minutes before slicing into strips.
- In a medium saucepan or the same skillet over medium heat, melt the butter.
- Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Whisk in the heavy cream and bring to a gentle simmer.
- Gradually stir in the grated Parmesan cheese until completely melted and the sauce has thickened slightly.
- Stir in the ground nutmeg and adjust seasoning with salt and pepper as needed.
- Toss the cooked fettuccine with the Alfredo sauce until the pasta is thoroughly coated.
- Divide the pasta into bowls, top with sliced chicken, and garnish with chopped parsley.
Notes
- This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 2g
- Sodium: 700mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg