Fettucini Alfredo with Chicken

This was my first recipe request on the blog!  It was requested by one of my cousins and I’m so glad I made it.  It is very rich, but delicious and easy.  But, with that being said, I don’t think this recipe will be my “go to” Alfredo sauce because of the richness.  It was very good, and I’ll definitely make it again, but I’m also going to try the many lower fat versions out there.

This was great with and without chicken.


Fettucini Alfredo

Serves 4

{source: Annie’s Eats and Joelen’s Culinary Adventures}

What you will need:

2 chicken breasts, cut in half and pounded thin

1 Tablespoon oil

1/2 pound dry fettucini

For the alfredo sauce:

2 tbsp. butter

2 cloves garlic, minced

1½ cups heavy cream {I used 1 cup heavy cream and 1/2 cup milk}

1½ cups freshly grated Parmesan cheese

Salt and pepper, to taste

dash of nutmeg – optional


Bring a large pot of water to boil for cooking the pasta.

While you are waiting for the pasta to cook, cook the chicken breasts.  Heat the oil in a skillet over medium high heat.  Season both sides of the chicken breast halves with salt and pepper.  Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes.  Remove to a plate, cover with foil to keep warm while you prepare the sauce.

Once the pasta water is boiling, cook the pasta until al dente.

To make the sauce, melt the butter in a medium saucepan over medium heat.  Add the garlic and cream, and bring to a simmer.  Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes.  Mix in the Parmesan cheese and stir until completely melted.  Season with salt, pepper and nutmeg to taste.

Serve sauce over pasta and top with one chicken breast.



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