Chicken Fettuccine Alfredo
Fettuccine tossed in a quick and easy homemade Alfredo sauce topped with golden seared chicken breast.
Ingredients
- ½ lb Fettuccine
- ½ tablespoon Butter
- ½ tbsp Olive Oil
- 1 lb Chicken Breasts boneless, skinless
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ½ teaspoon Dried Basil
- ¼ teaspoon Paprika
- ½ teaspoon Dried Parsley
Alfredo Sauce
- 1 cup Butter
- 2 Garlic Cloves minced
- 1 cup Parmesan Cheese
- 1 ½ cups Heavy Cream
- ½ teaspoon Dried Parsley (or 1-2 teaspoon fresh)
- ⅛ tsp Black Pepper
- ½ tsp Salt (to taste if using salted butter)
Instructions
- Bring a large pot of water to a boil and cook fettuccine according to package instructions. When done, drain and set aside.
- While your pasta is cooking, season chicken with salt, pepper, parsley, garlic powder, and basil.
- Heat ½ tablespoon butter and ½ tablespoon oil in a large skillet over medium heat. Once hot, add chicken breasts and cover. Cook for about 4-5 minutes until golden brown, then flip chicken over. Cover and cook another 4-5 minutes until internal temperature is at least 165 degrees. When done, remove from heat.
- Prepare Alfredo sauce by adding butter to a small saucepan over medium-low heat. Add garlic and cook until fragrant. Stir in parmesan cheese. Begin slowly pouring in heavy cream while whisking frequently. Cook over a low simmer until sauce thickens up. Season with black pepper, salt and parsley.
- Toss fettuccine in Alfredo sauce and top with sliced chicken. Serve with more parsley, parmesan cheese and black pepper (optional). Enjoy!
Notes
Nutrition facts are just estimates and not exact measurements.
Nutrition
Calories: 1159kcal | Carbohydrates: 45g | Protein: 44g | Fat: 90g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 360mg | Sodium: 1011mg | Potassium: 694mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3058IU | Vitamin C: 2mg | Calcium: 401mg | Iron: 2mg
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