Description
A creamy, comforting fettuccine Alfredo topped with crispy chicken, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb chicken breasts, boneless and skinless
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- Oil for frying
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add oil and heat until shimmering.
- Season the chicken breasts with salt and pepper. Cook in the skillet until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from heat and let rest, then slice.
- In a separate saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg, mixing until the sauce is smooth and creamy.
- Combine the cooked fettuccine with the Alfredo sauce, tossing to coat well.
- Serve the fettuccine topped with sliced crispy chicken and garnish with fresh parsley.
Notes
Make ahead the sauce and reheat gently when serving. Great for leftovers!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg