Creamy Chicken Fettuccine Alfredo Recipe
What Started it all:
chicken
This recipe yields approximately 4 servings. Enjoy your Creamy Chicken Fettuccine Alfredo!
Ingredients
- 1 lb. fettuccine pasta
- 4 large boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp. olive oil
- 3 cloves of garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package directions until al dente.
- Meanwhile, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook, flipping once, until golden brown and cooked through, about 5-7 minutes per side.
- Remove the chicken from the skillet and let it rest for a few minutes. When cool enough to handle, slice into thin pieces.
- Using the same skillet, add the minced garlic and cook for 1 minute. Pour in the heavy cream and stir, scraping any bits from the bottom of the skillet with a wooden spoon. Simmer for 2-3 minutes.
- Add in the grated parmesan cheese and whisk until the cheese has fully melted into the sauce.
- Add the sliced chicken back into the skillet with the sauce and stir to coat.
- Drain the cooked fettuccine and add it to the skillet with the chicken and sauce mixture. Toss to combine.
- Top with chopped fresh parsley and serve hot.