Fettuccine Alfredo con Pollo (Fettuccine Alfredo with Chicken)
Treat yourself to a creamy, dreamy Fettuccine Alfredo con Pollo that’s ready in just 30 minutes!
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package instructions, typically around 10-12 minutes, until al dente.
While the pasta cooks, heat a large skillet over medium heat and melt 2 tablespoons of butter. Season the chicken breasts with salt and pepper, and then place them into the skillet. Cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. Remove the chicken from the skillet and let it rest before slicing it into strips.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and let it simmer gently for about 3-4 minutes. Gradually whisk in the parmesan cheese until melted and the sauce is smooth and creamy.
Drain the fettuccine and add it to the skillet with the sauce, tossing to coat the pasta evenly.
Add the sliced chicken on top of the pasta, garnish with chopped parsley, and season with additional salt and pepper to taste. Serve immediately.
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- Add sautéed mushrooms for an earthy flavor.
- Incorporate spinach or kale for a health boost.
- Top with crushed red pepper for a spicy kick.
- Use freshly grated Parmesan cheese for the best flavor.
- Adjust the thickness of your sauce with more cream or pasta water if desired.
- Let the chicken rest before slicing to keep it juicy.
- fat: 28g
- carbs: 62g
- protein: 36g
- calories: 620
This dish provides a rich source of calcium and protein from the cheese and chicken, but watch portion sizes as it can be high in calories and saturated fat.
