Description
Indulge in this creamy Chicken Alfredo that perfectly blends tender chicken, rich butter, and a velvety sauce over fettuccine.
Ingredients
Scale
- 12 ounces fettuccine pasta (dry)
- 2 tablespoons olive oil
- 3/4 cup unsalted butter
- 2 chicken breasts (boneless and skinless)
- 1 1/2 teaspoons salt (divided)
- 1 1/2 teaspoons fresh ground pepper (divided)
- 4 cloves garlic (very finely chopped)
- 2 tablespoons all-purpose flour
- 2 1/3 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain and add a drizzle of olive oil.
- Sear the Chicken: Heat oil and 1/4 cup butter in a skillet. Season chicken with salt and pepper and sear until golden brown on both sides (5-7 minutes).
- Cook Thoroughly: Cover skillet and reduce heat. Cook the chicken for another 5 minutes or until no longer pink. Remove and cover.
- Make the Sauce: Melt remaining butter in the same skillet. Sauté garlic for 30 seconds. Add flour and stir until a paste forms.
- Incorporate the Cream: Gradually add heavy cream, whisking until smooth. Cook until steaming and thickened. Stir in Parmesan cheese.
- Combine and Serve: Slice chicken and add to fettuccine. Pour Alfredo sauce over and garnish with parsley and extra Parmesan. Serve immediately.
Notes
For a lighter version, consider using a mix of low-fat milk and cream cheese as a substitution for heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg