Description
A romantic and creamy chicken Alfredo dish that’s easy to make for a special evening.
Ingredients
Scale
- 2 boneless chicken breasts
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Season the chicken breasts with salt and pepper. Cook them in the skillet for about 5-7 minutes on each side, or until cooked through. Remove from the skillet and let them rest.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until it melts and creates a creamy sauce.
- Slice the cooked chicken and add it to the sauce along with the drained fettuccine. Toss everything together until well coated.
- Serve immediately, garnished with fresh parsley.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of cream or milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg