Description
A creamy and comforting homemade chicken alfredo with tender chicken, velvety sauce, and perfectly cooked fettuccine. A quick and easy meal ready in just 30 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 8 ounces fettuccine
- ¾ cup heavy cream
- 5 ounces grated Parmesan cheese
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, for garnish
Instructions
- Cook the fettuccine in salted water for 8-10 minutes until al dente. Drain, reserving some pasta water.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Cook the chicken for 3-5 minutes per side, until golden brown and fully cooked (165°F). Let it rest before slicing.
- In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the sauce and toss to coat. If the sauce is too thick, add some reserved pasta water to thin it out.
- Slice the chicken and add it to the pasta. Toss everything together. Garnish with fresh parsley and extra Parmesan cheese.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian-American
Nutrition
- Calories: 690
- Sugar: 4g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 12g
- Carbohydrates: 74g
- Fiber: 3g
- Protein: 57g
- Cholesterol: 105mg
Keywords: chicken alfredo, pasta, fettuccine, comfort food, homemade alfredo