Chicken Alfredo

Name: Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ tsp Salt; 10½ oz Fettuccine; 1¼ lb Chicken Breast; ½ tsp Black Pepper; 1 tbsp Olive Oil; ¾ tbsp Butter; 2 cloves Garlic; ½ cup Heavy Cream; 2½ oz Parmesan

By Eatpace

Fettuccine and sliced chicken breast are tossed in a creamy Parmesan sauce. The chicken cooks while the pasta boils, so dinner is ready in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 680; kcal per serving
Protein: 51g; per serving

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Fettuccine in creamy Parmesan sauce topped with sliced chicken breast.

30 min

Ingredients

9 ingredients

4 servings

Contains dairy, eggs and gluten. Always check labels.

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Nutrition per serving

Estimated

680 kcal

Protein: 51 g
Carbs: 58 g
Fat: 26 g
Fiber: 3 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Fettuccine; cook until just tender, about 10 minutes. Reserve a cup of pasta water, then drain.
Step 2. Meanwhile, season the Chicken Breast with the rest of the Salt and the Black Pepper.

Cook

Step 3. Heat the Olive Oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and no longer pink inside, about 12 minutes. Transfer to a plate to rest.
Step 4. Add the Butter and Garlic to the skillet over medium-low heat. Stir until the garlic is fragrant, about 1 minute.
Step 5. Pour in the Heavy Cream and a splash of reserved pasta water. Simmer gently until slightly thickened, about 2 minutes. Turn off the heat and stir in the Parmesan until smooth.

Finish & serve

Step 6. Slice the rested chicken across the grain. Toss the drained pasta in the sauce, adding reserved pasta water a little at a time until it coats the noodles. Divide among bowls and top with the chicken.

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Tips

Good to know

Check the chicken with an instant-read thermometer; the thickest part should reach 165°F.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of water to loosen the sauce.

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Use gluten-free fettuccine for a gluten-free dinner, checking the package for its cooking time.

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