Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Chicken Fettuccine Alfredo
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1008
- Total Fat
- 59 g
- Saturated Fat
- 31 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 48 g
- Cholesterol
- 194 mg
- Sodium
- 720 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1008
- Total Fat
- 59 g
- Saturated Fat
- 31 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 48 g
- Cholesterol
- 194 mg
- Sodium
- 720 mg
Ingredients
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.
