High Protein Fettuccine Alfredo with Chicken
Indulge in the ultimate weeknight comfort food with this High Protein Fettuccine Alfredo with Chicken recipe—a creamy, satisfying pasta dish packed with flavor and nutrition. Featuring tender, perfectly seasoned chicken breasts and fettuccine smothered in a decadent Alfredo sauce made from heavy cream, butter, and freshly grated Parmesan cheese, this recipe strikes the perfect balance between indulgence and nourishment. Garlic and red pepper flakes lend a robust depth, while a sprinkle of fresh parsley adds brightness to every bite. Ideal for busy schedules, this dish comes together in just 40 minutes and offers a high-protein serving that's perfect for fueling busy days or post-workout recovery. Whether you're meal prepping or sitting down to family dinner, this rich and flavorful recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 4 tbsp unsalted butter
- 1.5 cups heavy cream
- 1.5 cups Parmesan cheese, grated
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt, pepper, and garlic powder.
Add the chicken to the skillet and cook for 6-7 minutes on each side or until fully cooked and no longer pink inside. Remove from skillet and let rest for a few minutes.
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Reduce the heat to medium.
Add the minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and bring to a simmer, stirring constantly.
Add the remaining 2 tablespoons of butter and gradually whisk in the Parmesan cheese until melted and the sauce is smooth.
Slice the rested chicken into thin strips.
Add the cooked and drained pasta to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water a little at a time if more creaminess is needed.
Stir in the sliced chicken and cook for an additional 2 minutes to blend the flavors.
Season the Alfredo pasta with additional salt, black pepper, and red pepper flakes to taste.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.4 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1426 mg | 110% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1331 mg | 28% | |
*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.
