Description

This Creamy Chicken Alfredo is a delightful mix of tender chicken, silky fettuccine, and a rich, cream-based sauce. It’s an ideal choice for a quick dinner that doesn’t compromise on flavor, making it perfect for busy nights or when you’re craving comfort food.

Ingredients

Scale

200 g chicken breast, cut in half horizontally
Salt and pepper to taste
1 tbsp olive oil
250 g fettuccine
2 cups milk, any fat %
1 1/2 cups chicken stock
1 large garlic clove, minced
1/2 cup thickened heavy cream
3/4 cup freshly grated parmesan
Parsley for garnish

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Instructions

Season both sides of the chicken with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes, then slice it while the pasta cooks.
In the same skillet, add milk, chicken broth, and minced garlic. Bring the mixture to a simmer, then add the fettuccine pasta.
Stir the pasta every 30 seconds until softened, about 3 minutes, to prevent sticking. Once softened, reduce the heat to medium and stir occasionally.
After about 9-10 minutes, the pasta should be nearly cooked, with some liquid remaining. Stir in the heavy cream and parmesan until well mixed.
Continue to simmer for about 2 minutes, or until the sauce thickens and the pasta is fully cooked. If the sauce becomes too thick, add a splash of hot tap water and toss to restore creaminess.
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra parmesan and parsley.

Notes

For a lighter version, use reduced-fat cream and low-sodium chicken broth.
Freshly grated parmesan melts best, so avoid pre-grated cheese for this recipe.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 4g
Sodium: 745mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 40g
Cholesterol: 130mg