Ingredients for Chicken With Fettuccine Alfredo
- Fettuccine Pasta
- 5 tablespoons butter
- Boneless Skinless Chicken Breast Halves
- salt and pepper to taste
- 1/4 cup all-purpose flour
- Onion
- 2 cloves minced garlic
- Light Cream
- Parmesan Cheese
- 1/4 cup chopped fresh parsley
- pinch of red pepper flakes (optional)
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How to Make Chicken With Fettuccine Alfredo
- Cook 1 pound fettuccine according to package directions. Drain and set aside.
- While pasta cooks, prepare the chicken: Cut 2 boneless, skinless chicken breasts into 1-inch thick pieces. Gently flatten slightly with a meat mallet.
- Season chicken with salt and pepper to taste. Lightly dredge in 1/4 cup all-purpose flour, shaking off any excess.
- Heat 2 tablespoons butter in a large 12-inch skillet over medium-high heat. Add chicken and cook until browned and juices run clear, about 8-10 minutes, turning occasionally.
- Remove chicken from skillet and set aside.
- Add 2 tablespoons butter to the same skillet. Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook for 1 minute, until fragrant.
- Pour in 1 1/2 cups heavy cream. Bring to a simmer and cook for 3-5 minutes, or until slightly reduced.
- Stir in 1 1/2 cups grated Parmesan cheese, 1/4 cup chopped fresh parsley, and a pinch of red pepper flakes (optional).
- Stir in 1 tablespoon butter until melted and smooth.
- Return chicken to the skillet and toss to coat in the Alfredo sauce.
- Serve immediately over the cooked fettuccine. Garnish with extra Parmesan cheese and parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1g
Fat
109g
Carbs
14g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Condiments Etc Eggs Dairy Pasta Poultry Easy European Dinner Party Holiday Event Romantic Italian Cheese Chicken Stove Top Dietary Low Sodium Comfort Food Valentines Day Low In Something Meat Pasta Rice And Grains Taste Mood Equipment
