Description
A creamy, indulgent pasta dish with tender seared chicken breast, tossed in a rich Alfredo sauce made from butter, garlic, heavy cream, and Parmesan cheese. Perfect for a cozy dinner or special occasion.
Ingredients
- 2 boneless, skinless chicken breasts
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: Fresh basil or parsley, for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Let rest, then slice.
- Boil fettuccine in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add heavy cream and simmer for 4–5 minutes, stirring often.
- Stir in Parmesan cheese gradually until melted and smooth.
- Add fettuccine to the sauce, toss to coat. Add pasta water as needed to adjust consistency.
- Top with sliced chicken and garnish with basil or parsley. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes