Chicken Fettuccine Alfredo

Name: Chicken Fettuccine Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 ounce fettuccine pasta; 1 tablespoon olive oil; 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon unsalted butter; 2 clove garlic (minced); 1 cup heavy cream; 0.75 cup Parmesan cheese (grated); 0.25 cup chicken broth; 2 cup arugula; 1 tablespoon lemon juice; 2 slice garlic bread

Creamy, rich fettuccine pasta tossed with tender chicken and a savory Parmesan Alfredo sauce, served alongside a crisp arugula salad and crunchy garlic bread.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $5.16/serving

Dietary

Nut-Free
High-Protein

Ingredients

6 ounce fettuccine pasta
1 tablespoon olive oil
12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon unsalted butter
2 clove garlic (minced)
1 cup heavy cream
0.75 cup Parmesan cheese (grated)
0.25 cup chicken broth
2 cup arugula
1 tablespoon lemon juice
2 slice garlic bread

Instructions

Cook the fettuccine pasta according to package directions until al dente. Drain, reserving about 1/4 cup of the pasta water, then set aside. For best results, cook garlic bread according to package directions or lightly toast, spread with butter and minced garlic.
While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add chicken to the skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add 1 tablespoon of unsalted butter to the same skillet. Once melted, add minced garlic and cook for 1 minute until fragrant.
Pour in heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Add the cooked fettuccine and chicken back into the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
In a small bowl, toss arugula with lemon juice. Serve the Chicken Fettuccine Alfredo immediately, topped with the arugula salad and a slice of garlic bread on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or broth if the sauce has thickened.

Nutrition (per serving)

Calories: 1437
Protein: 86.2 g
Carbohydrates: 90.3 g
Fat: 79.6 g
Fiber: 4 g
Sodium: 1708 mg
Saturated Fat: 43.7 g
Sugar: 5.1 g
Cholesterol: 348 mg