Ingredients for Garlic Chicken Alfredo
- Boneless Skinless Chicken Thighs
- Unsalted Butter
- 4 cloves garlic, minced
- Heavy Cream
- Italian Cheese Blend
- Fresh Fettuccine
- Frozen Peas
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How to Make Garlic Chicken Alfredo
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain and set aside.
- While pasta cooks, season chicken pieces generously with salt and pepper.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add chicken and sauté until lightly browned and almost cooked through (3-5 minutes).
- Add minced garlic to the skillet and cook for 2 minutes, until fragrant.
- Stir in the remaining 7 tablespoons of butter and heavy cream. Bring to a simmer, stirring frequently, until the sauce thickens slightly (about 5 minutes).
- Reduce heat to low. Stir in Parmesan cheese and frozen peas. Cook until the cheese is melted and the sauce is creamy (2-3 minutes). Season with salt and pepper to taste.
- Add the cooked fettuccine to the chicken and Alfredo sauce. Toss gently to coat.
- Divide the Garlic Chicken Alfredo evenly among 4 shallow bowls and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
112g
Carbs
12g
