Description
A quick and creamy chicken alfredo dish perfect for any occasion, ready in under 30 minutes.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine: Bring a pot of salted water to a boil. Cook the fettuccine according to package instructions. Drain it and set aside.
- Melt the butter: In a large skillet, melt the butter over medium heat.
- Sauté the garlic: Add in the minced garlic and sauté until fragrant, about 30 seconds.
- Create the sauce: Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Mix in the chicken: Add the shredded chicken and mix well. Season with salt and pepper to taste.
- Combine the pasta: Toss in the cooked fettuccine and mix until well coated.
- Serve: Dish it out warm and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Add a splash of milk or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg