Chicken Fettuccine Alfredo

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Introduction:
Indulge in the creamy, comforting flavors of Chicken Fettuccine Alfredo, a classic Italian-American dish that’s perfect for any occasion. Tender fettuccine pasta is coated in a rich, velvety Alfredo sauce and topped with juicy, perfectly cooked chicken breast. This recipe is a guaranteed crowd-pleaser and can be made in under 30 minutes, making it an ideal choice for a quick weeknight dinner or a special weekend meal.

Ingredients:

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

For the Alfredo Sauce:

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 cups (480ml) heavy cream
  • 4 cloves garlic, minced
  • 1 1/2 cups (150g) freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg (optional)

For the Pasta:

  • 12 ounces (340g) fettuccine pasta
  • Salt (for the pasta water)

Optional Additions:

  • Fresh parsley, chopped, for garnish
  • Extra grated Parmesan cheese, for serving
  • Crushed red pepper flakes, for a bit of heat

Instructions:

1. Cook the Pasta:

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Chicken:

  • While the pasta is cooking, season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside. Let it rest for a few minutes before slicing it into thin strips.

3. Make the Alfredo Sauce:

  • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it cook for 3-4 minutes, stirring occasionally.
  • Gradually add the grated Parmesan cheese, whisking continuously until the cheese is melted and the sauce is smooth. Season with salt, pepper, and nutmeg (if using). If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

4. Combine and Serve:

  • Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.
  • Top with the sliced chicken breasts.
  • Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.
  • Serve immediately, with crushed red pepper flakes on the side for those who like a bit of heat.

Tips for Success:

  • For extra flavor, marinate the chicken in a bit of olive oil, garlic, and Italian seasoning for 30 minutes before cooking.
  • Use freshly grated Parmesan cheese for the best flavor and texture.
  • If the sauce becomes too thick, thin it out with a bit of the reserved pasta water or additional cream.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 serving (approximately 1/4 of the recipe)
  • Calories: Approximately 800-900
  • Total Fat: Approximately 50-60g
  • Saturated Fat: Approximately 30-35g
  • Cholesterol: Approximately 200-250mg
  • Sodium: Approximately 800-900mg
  • Total Carbohydrates: Approximately 60-70g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 2-3g
  • Protein: Approximately 35-40g

Recommendation:
Chicken Fettuccine Alfredo is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce. Pair this dish with a simple green salad and garlic bread for a complete, satisfying meal. Enjoy this creamy, dreamy pasta dish that’s sure to become a family favorite!

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