Creamy Chicken Alfredo with Fettuccine
Indulge in a rich, creamy, and satisfying pasta dish.
⏱️ 45 min🍽️ Serves 1
🔥 680 kcal💪 45g protein🍚 55g carbs🥑 32g fat🌾 3g fibreper serving
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Ingredients
- 🐔450 g boneless, skinless chicken breasts
- 🫒30 ml olive oil
- 🧄2 cloves garlic
- 🥛400 ml heavy cream
- 🧀100 g Parmesan cheese, grated
- 🌰¼ tsp nutmeg, ground
- 🍝300 g fettuccine pasta
- 🧂 salt and black pepper, to taste
- 🌿2 tbsp fresh parsley, chopped
Pro tips
- For a richer sauce, use a combination of heavy cream and half-and-half.
- Always reserve a cup of pasta water before draining; it can be added to the sauce if it becomes too thick.
- Ensure your Parmesan cheese is freshly grated for the best flavor and texture in the sauce.
Method
- 1Cook fettuccine according to package directions until al dente; drain and set aside.
- 2Cut chicken breasts into 1-inch pieces, season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 3In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- 4Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- 5Stir in ground nutmeg, salt, and pepper to taste. Return cooked chicken to the skillet.
- 6Add the drained fettuccine to the skillet with the sauce and chicken. Toss gently to combine, ensuring all pasta is coated.
- 7Garnish with fresh chopped parsley before serving.