Ingredients
Scale
- 2 cups of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1 pound of fettuccine or your preferred pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1 tablespoon of butter
- Fresh parsley for garnish (optional)
Instructions
- Start by cooking the pasta in salted boiling water until al dente. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the sliced chicken with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add a tablespoon of butter and minced garlic, sautéing until fragrant (about 30 seconds). Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add the cooked chicken and pasta into the skillet with the Alfredo sauce. Toss gently to coat all ingredients evenly. Let it cook for another 2-3 minutes until heated through. Garnish with fresh parsley if desired.
Notes
- Use high-quality Parmesan for a richer flavor.
- If the sauce becomes too thick, stir in a splash of milk or cream to loosen it.
- For extra cheesy results, add shredded mozzarella or more Parmesan.
- Fresh garlic enhances flavor but can be replaced with garlic powder if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 650 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg