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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo
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Creamy chicken fettuccine Alfredo is a rich pasta dish with tender chicken pieces coated in a smooth Parmesan sauce.

Ingredients

Scale
  • 8 oz fettuccine pasta
  • 2 boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • Fresh parsley, chopped (optional)

Instructions

  1. Cook fettuccine according to package instructions. Drain and set aside.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat.
  3. Cook chicken for 6-7 minutes per side until fully cooked. Remove and slice into strips.
  4. In the same pan, melt butter and sauté garlic for 1 minute.
  5. Pour in heavy cream and bring to a gentle simmer.
  6. Stir in Parmesan cheese until melted and smooth.
  7. Add cooked pasta and chicken strips to the sauce, tossing to coat evenly.
  8. Garnish with chopped parsley if desired.

Notes

  • Use freshly grated Parmesan for best flavor.
  • Adjust salt and pepper to taste.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://kitchenpivot.com/chicken-fettuccine-alfredo-recipe/