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Chicken Alfredo Pasta

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A creamy and delicious Chicken Alfredo Pasta made with tender chicken breast, fettuccine pasta, and a rich homemade Alfredo sauce.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 12 oz fettuccine pasta
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. Season chicken breasts with salt and pepper.
  3. In a large skillet, heat olive oil over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked. Remove and let rest for a few minutes, then slice into strips.
  4. In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
  5. Add heavy cream, Parmesan cheese, Italian seasoning, and black pepper. Stir continuously until the sauce thickens, about 5-7 minutes.
  6. Add the cooked pasta and sliced chicken into the sauce, tossing to coat evenly.
  7. Garnish with chopped parsley if desired and serve hot.

Notes

  • You can substitute heavy cream with half-and-half for a lighter sauce.
  • Use pre-cooked rotisserie chicken to save time.
  • Add steamed broccoli or spinach for extra veggies.

Nutrition

Keywords: chicken alfredo, pasta, creamy alfredo, Italian, easy dinner, fettuccine alfredo

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