Chicken Fettuccine Alfredo

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound fettuccine
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 3 tablespoons salted butter
  • 2 cloves garlic, grated
  • 2 cups heavy cream
  • 2 cups grated Parmesan
  • 2 tablespoons finely chopped fresh parsley
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.

  • Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.

  • Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.


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