Chicken Fettuccine Alfredo

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 30 min
  • Active: 30 min
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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

  1. 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.
  2. 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.
  3. 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.

Let's Get Cooking!

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Louis G.

OMG! I love Trisha’s style of cooking and most of her recipes, but this one is a huge fail. Flour in Fettuccine Alfrado!? Seriously ?<br />This is a Parmesan version of macaroni &amp; cheese. Not that there’s anything wrong with that, but it’s not fettuccine Alfredo. <br />Classic Alfredo sauce sauce is butter, heavy cream, Parmesano Reggiano cheese and a pinch of nutmeg. Four ingredients. That’s it.

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