Description
A creamy dish combining tender chicken with fettuccine pasta, coated in a rich Alfredo sauce, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups cooked, shredded chicken
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine pasta: Begin by cooking the fettuccine pasta according to the package instructions. Make sure to salt the water for added flavor. Once al dente, drain the pasta and set it aside.
- Melt the butter: In a large skillet, melt the butter over medium heat. Be careful not to burn it.
- Sauté the garlic: Add the minced garlic to the butter and sauté for about 1 minute or until it becomes fragrant. Be cautious not to let it brown.
- Add the heavy cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir occasionally to keep it from sticking to the bottom of the pan.
- Incorporate the Parmesan cheese: Gradually stir in the grated Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes smooth, creating a creamy texture.
- Combine chicken and pasta: Add the shredded chicken and the cooked fettuccine pasta to the skillet. Toss everything together until the pasta and chicken are well coated with the Alfredo sauce. Heat through for 2-3 minutes.
- Season: Season the dish with salt and pepper to taste. Adjust the seasoning as needed.
- Garnish and serve: Serve the Chicken Alfredo Pasta warm, garnished with chopped parsley for a fresh touch.
Notes
For a richer sauce, adjust the amount of cream or Parmesan. Consider adding steamed vegetables for added nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg