Ingredients
Scale
- 2 cups of heavy cream
- 1 cup of freshly grated Parmesan cheese
- 1 lb of boneless, skinless chicken breasts or thighs
- 12 oz of fettuccine or your favorite pasta
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of Italian herbs
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and Italian herbs, then cook until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and cook until the sauce thickens slightly. Season with salt and pepper to taste.
- Slice the cooked chicken and add it back into the skillet with the Alfredo sauce. Toss in the cooked pasta and stir well to coat everything evenly. Garnish with fresh parsley and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of milk or cream to preserve the sauce’s creamy texture.
- For added flavor, sprinkle extra cheese or drizzle truffle oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Easily adaptable for gluten-free and low-fat diets
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 620 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg