Description
A comforting and creamy Chicken Alfredo Pasta dish made with fettuccine, succulent chicken, and a rich Parmesan cream sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a skillet, melt the butter over medium heat and add the garlic. Sauté for about 1 minute.
- Add the chicken breasts to the skillet and season with salt and pepper. Cook until the chicken is no longer pink in the center and reaches an internal temperature of 165°F (about 6-7 minutes on each side). Remove the chicken and slice it.
- In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked fettuccine and sliced chicken to the sauce. Toss to combine and coat everything well.
- Serve hot, garnished with parsley if desired.
Notes
For best results, use freshly grated Parmesan cheese and adjust cream for desired sauce thickness.
