Description
A quick and easy chicken alfredo recipe perfect for weeknight dinners. Creamy sauce with tender chicken and pasta.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Cook chicken breasts for 6-7 minutes per side until fully cooked. Remove and slice.
- In the same pan, melt butter. Add heavy cream, garlic powder, salt, and pepper. Stir well.
- Add parmesan cheese and whisk until sauce thickens (about 3 minutes).
- Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
- Serve hot.
Notes
- For extra flavor, add minced garlic instead of garlic powder.
- Substitute half-and-half for heavy cream for a lighter version.
- Garnish with chopped parsley if desired.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg
Keywords: easy chicken alfredo, quick pasta recipe, homemade alfredo sauce