Ingredients
Scale
- 1 lb (450g) of chicken breasts, sliced into strips
- 12 oz (340g) of your favorite pasta (fettuccine or linguine works beautifully)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: a pinch of red pepper flakes for a spicy kick
Instructions
- Season the chicken strips with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream, stirring constantly. Bring to a simmer, then add grated Parmesan cheese and stir until smooth and creamy. Season with salt, pepper, and red pepper flakes if desired.
- Return the cooked chicken to the skillet, add the cooked pasta, and toss until well coated with the velvety Alfredo sauce. Heat through for a couple of minutes and serve garnished with chopped parsley.
Notes
- Use freshly grated Parmesan cheese for maximum flavor and creaminess.
- Opt for heavy cream to achieve that luscious, velvety texture.
- Garnish with chopped parsley for added freshness.
- If the sauce is too thick, add a splash of pasta water to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy, Contains Poultry
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe)
- Calories: 620 kcal Kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg