Chicken Fettuccine Alfredo Recipe

recipe

Chicken Fettuccine Alfredo Recipe

Chicken Fettucine Alfredo. Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken.

  • Prep Time 5 mins
  • Cook Time 25 mins
  • Total Time 30 mins

Ingredients

  • 1 lb. Fettuccine Alfredo (I prefer to use fresh, refrigerated fettuccine pasta)
  • 6 Tablespoons Salted Butter
  • 1 Garlic Clove (minced)
  • 1 1/2 cups Heavy Cream
  • 1 1/4 cups Parmesan Cheese (high-quality, grated)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • Fresh Parsley (optional)

Chicken:

  • 3 Chicken Breasts
  • 3 Tablespoons Butter
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Parsley
  • 1/2-1 teaspoon Salt

Instructions

  1. In a large pot, heat water over high heat until boiling. Add a generous amount of salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
  2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
  3. Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.

Chicken:

  1. While sauce is thickening, heat another skillet over medium-high heat.  Add 3 Tablespoons of butter to the pan and let melt.  Place the chicken in the pan and sprinkle with garlic powder, parsley, and salt. Cook for 4-6 minutes per side, depending on the thickness of the chicken breast.  Cook until no longer pink. Let rest for 5 minutes before slicing.
  2. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
  3. Top with sliced chicken breast and garnish with fresh parsley, if so desired.

Source: indolokerupdate.com

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