Description
A cozy and satisfying dinner of tender chicken and fettuccine tossed in a creamy garlic Parmesan Alfredo sauce, served with warm golden garlic bread on the side.
Ingredients
Units
Scale
- 12 ounces fettuccine pasta
- 2 medium boneless skinless chicken breasts, about 1 pound total, sliced into bite-sized strips
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 loaf Italian bread or French bread, cut into 8 slices
Instructions
- Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta.
- Season the chicken strips with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder.
- In a small bowl, mix 4 tablespoons softened butter with 2 minced garlic cloves and 1 tablespoon chopped parsley to make the garlic bread spread.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same skillet. Add the remaining 3 minced garlic cloves and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and milk, stirring gently. Add the Parmesan cheese a little at a time and stir until the sauce is smooth.
- Cook the fettuccine according to package directions until al dente, then drain.
- Add the cooked pasta and chicken to the skillet and toss until evenly coated in the Alfredo sauce. Let it sit over low heat for 1 to 2 minutes to thicken slightly.
- Spread the garlic butter mixture over the bread slices and place them on a baking sheet. Bake for 8 to 10 minutes until golden at the edges.
- Sprinkle the remaining 1 tablespoon parsley over the pasta, adjust seasoning if needed, and serve hot with the garlic bread.
Notes
- Freshly grated Parmesan melts more smoothly and gives the sauce the best flavor.
- If the sauce gets too thick, loosen it with a splash of milk, cream, or reserved pasta water.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
- For easy variation, add steamed broccoli, spinach, or sautéed mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 4g
- Sodium: 620mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 155mg