Easy Chicken Fettuccine Alfredo
Indulge in the creamy decadence of this Easy Chicken Fettuccine Alfredo, a classic comfort food made effortless for busy weeknights. Featuring tender, pan-seared chicken breasts seasoned to perfection, and coated in a rich, homemade Alfredo sauce made from heavy cream, garlic, and Parmesan cheese, this dish is a true crowd-pleaser. The velvety sauce clings to al dente fettuccine, creating an irresistible harmony of flavors and textures that’s ready in just 40 minutes. Simple yet luxurious, this recipe is garnished with fresh parsley for a pop of color and freshness, making it both visually stunning and delicious. Perfect for family dinners or a special treat, this creamy chicken fettuccine Alfredo is a restaurant-quality meal you can enjoy in the comfort of your home.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces chicken breasts
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente, then drain and set aside.
While the pasta is cooking, season both sides of the chicken breasts with a pinch of salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, stir in the minced garlic and cook for 1-2 minutes until fragrant.
Gradually pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer. Let it simmer for 3-4 minutes to slightly thicken.
Add the grated Parmesan cheese to the sauce, whisking until it melts and the sauce becomes smooth and creamy. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
Divide the pasta among serving plates and top with the sliced chicken. Garnish with fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
4544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.5 g | 372% | |
| Saturated Fat | 155.8 g | 779% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.3 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1395 mg | 107% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
