Description
A creamy and rich chicken alfredo pasta that is easy to make at home.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Cook fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook chicken breasts until browned and cooked through. Remove and slice.
- In the same skillet, add heavy cream and bring to a simmer.
- Stir in Parmesan cheese, garlic powder, salt, and pepper until the sauce thickens.
- Add cooked fettuccine and sliced chicken to the sauce, tossing to combine.
- Garnish with parsley and serve immediately.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add vegetables such as broccoli or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg