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Chicken and Pasta Alfredo

You might think that an Alfredo sauce is difficult to make, but it's actually really simple. It only uses butter, garlic, cream, milk, and cheese. Use freshly grated Parmesan for a perfectly creamy, cheesy taste.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 739 kcal

Ingredients
  

Chickan

  • 2 chicken breasts cut into strips
  • 1/2 tablespoon olive oil
  • 1 teaspoon butter
  • Salt and pepper to taste

Pasta and Sauce

  • 10 oz fettuccini
  • 1 small clove garlic finely chopped
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon cornstarch
  • 1 cup fresh grated Parmesan cheese
  • Fresh ground salt and pepper to taste
  • Fresh parsley chopped

Instructions
 

Chicken

  • Season the chicken breast with salt and pepper
  • Melt the butter and olive oil in a large frying pan
  • Sear the chicken to lock in the juices, and then cook for another 2 - 3 minutes until cooked through and no longer pink inside
  • Cover to keep warm and set aside

Pasta

  • Cook the pasta according to the package directions and set aside

Sauce

  • In a large pot, melt the butter
  • Add the garlic and cook gently for about 1 minute
  • Gradually whisk in the cream and then the milk and cornstarch
  • Cook until the mixture is warm - do not boil
  • Remove from the heat and stir in the cheese until you have a smooth creamy sauce

Finishing

  • Add the pasta into the Alfredo sauce
  • Gently mix using tongs to make sure the pasta is evenly coated in the sauce
  • Add in the chicken
  • Sprinkle with parsley, more grated Parmesan and fresh ground pepper to taste

Nutrition Facts per serving

Calories: 739kcalCarbohydrates: 57gProtein: 35gFat: 41gSaturated Fat: 23gCholesterol: 216mgSodium: 546mgPotassium: 538mgFiber: 2gSugar: 5gVitamin A: 1369IUVitamin C: 1mgCalcium: 412mgIron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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