Name: Chicken Fettuccine Alfredo
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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

Watch how to make this recipe.

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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Chicken Fettuccine Alfredo

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