Yields: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
### Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish
- Optional: 1/2 cup frozen peas or chopped broccoli
### Instructions:
1. Cook the chicken: Season chicken with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook chicken until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain, reserving 1 cup of pasta water.
3. Make the Alfredo sauce: In the same skillet used for the chicken, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
4. Combine ingredients: Add cooked pasta to the Alfredo sauce and toss to coat. Stir in cooked chicken. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until desired consistency is reached. Stir in frozen peas or broccoli if using.
5. Serve: Garnish with fresh parsley and serve immediately.
### Tips:
For a richer flavor: Use freshly grated Parmesan cheese and high-quality heavy cream.
Add a kick: Incorporate a pinch of red pepper flakes for a touch of spice.
Lighten it up: Substitute half-and-half for heavy cream to reduce the calorie count.
Make it a meal: Serve with a side salad or garlic bread for a complete and satisfying dinner.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed.
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