Quick Chicken Fettuccine Alfredo
Fettuccine and sliced chicken tossed in a garlic Parmesan cream sauce made in one skillet.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts 2 breasts
- 1 tbsp olive oil
- 8 oz fettuccine pasta
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- fresh parsley chopped, for garnish
Instructions
Cooking
- Season the chicken and cook it in the olive oil over medium high heat, turning once, until golden and 165 degrees F. Rest, then slice.
- Cook the fettuccine until al dente. Save a small cup of pasta water and drain.
- Reduce the heat to medium, melt the butter in the skillet, and cook the garlic until fragrant.
- Pour in the cream, bring to a gentle simmer, lower the heat, and stir in the Parmesan until creamy. Season with salt and pepper.
- Add the pasta and chicken, toss to coat with a splash of pasta water if needed, and serve with parsley.
Notes
Refrigerate within two hours and use within three days. Reheat over low heat with a little cream or milk until steaming hot. Leftover cooked chicken can replace the seared chicken. Nutrition is an estimate per serving.