Chicken Alfredo Pasta

Seared chicken and fettuccine in a rich, creamy homemade Alfredo sauce.

Serves: 4  |  Total time: 30 minutes

Ingredients

• 12 ounces fettuccine
• 2 chicken breasts
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan
• Salt and pepper
• Chopped parsley

Instructions

1. Cook the fettuccine according to the package and drain.
2. Season and cook the chicken in oil until it reaches 165°F, then slice.
3. Melt the butter and cook the garlic for 1 minute.
4. Add the cream, simmer 3 minutes, then whisk in the Parmesan until smooth.
5. Toss with the pasta, top with chicken and parsley and serve.

Pin Tip

Grate the Parmesan fresh. Pre shredded cheese can make the sauce grainy.

Food Safety

Cook chicken to an internal temperature of 165°F, measured with a thermometer in the thickest part without touching bone. Wash hands, boards and utensils after handling raw chicken.