Description
A comforting and creamy chicken alfredo pasta that’s perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 2 cups cooked chicken, shredded
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the fettuccine according to the package instructions, salting your water for flavor. Drain and set aside.
- Heat the olive oil over medium heat in a large pot. Add the minced garlic and sauté until fragrant, about 1 minute.
- Lower the heat and pour in the heavy cream, stirring continuously to prevent sticking. Allow to simmer for about 5 minutes until thickened slightly.
- Whisk in the grated Parmesan cheese, stirring until the sauce is creamy and smooth. Season with Italian seasoning, salt, and pepper.
- Fold in the shredded chicken and cooked pasta, mixing so that the pasta is generously coated.
- Simmer for another 2-3 minutes for the flavors to meld. If too thick, add a little pasta water to loosen.
- Serve hot, garnished with fresh parsley for a touch of brightness.
Notes
You can prep the sauce ahead of time and store in the fridge. It makes for easy reheating before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg