Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz fettuccine or linguine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves fresh garlic (minced)
- 4 tbsp butter
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Chop the chicken into bite-sized pieces and finely mince the garlic.
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt butter. Add chicken pieces, season with salt and pepper, and cook until golden brown (5-7 minutes).
- Once chicken is cooked, add minced garlic and sauté for about 1 minute. Pour in heavy cream, simmer gently for 2-3 minutes while stirring.
- Gradually stir in Parmesan until melted and smooth. Add the cooked pasta along with reserved pasta water to reach desired consistency.
- Plate servings of creamy Chicken Alfredo topped with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 355g)
- Calories: 640
- Sugar: 2g
- Sodium: 860mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg