American · Dinner
Chicken Alfredo
Sautéed chicken breast served over fettuccine tossed in a butter and cream sauce enriched with grated Parmesan and seasoned with garlic and black pepper. The pasta is coated in a smooth Alfredo emulsion and finished with fresh parsley for a rich, savoury weeknight plate.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
1147Calories
66.8gProtein
68.7gFat
67.4gCarbs
5.1gSugar
3.3gFiber
1425mgSodium
324mgChol
38.5gSat Fat
445mgPotassium
612mgCalcium
1.8mgIron
1.2mcgVitamin B12
3mgVitamin C
protein-rich
rich-umami
cheat-day
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the chicken breast into even strips on a cutting board and season with salt and black pepper for uniform browning.
2
Sear
Heat the olive oil in a large skillet over medium-high heat and cook the chicken strips 5 to 6 minutes, turning once, until golden and cooked through.
3
Boil
Cook the fettuccine in salted boiling water over high heat 9 to 11 minutes until al dente, then drain and reserve a splash of pasta water.
4
Simmer
Melt the butter over medium heat, add the minced garlic and cook 30 to 60 seconds until fragrant and pale, then pour in the cream and simmer 2 to 3 minutes until slightly thickened.
5
Plate
Off the heat, stir in the grated Parmesan until glossy and smooth, toss with the chicken and fettuccine, transfer to a warm bowl, and scatter with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 6 oz170g dried fettuccine
- 4 tbsp56g butter
- 1 cup240ml heavy cream
- 2.8 oz80g Parmesan
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
