Chicken Fettuccine Alfredo
Ingredients
- ½ cup + 1 tablespoon butter , divided (127 grams)
- 1 lb boneless chicken breasts (2 medium, 454 grams)
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 lb fettuccine pasta (454 grams)
- 1 cup heavy cream (227 grams)
- 2 cups grated parmesan cheese (200 grams)
Instructions
- Preheat a large skillet over medium high heat and add the 1 tablespoon of butter. Season the chicken with salt and pepper and add to the skillet.
- Cook chicken until golden brown, about 8 minutes. Flip and cook until the other side is brown and chicken is cooked through, another 5-8 minutes. Remove chicken from the pan and let cool slightly, then slice and set aside.
- Reduce heat to medium low and add remaining ½ cup butter and heavy cream, stirring to combine. Stir in 1 cup of the parmesan cheese.
- Meanwhile, while you prepare the chicken and sauce, cook the fettuccine in a large pot of salted water until al dente. Drain, reserving 1 cup of the cooking liquid.
- Add the fettuccine and sliced chicken breast to the skillet with the remaining 1 cup of cheese. Toss until well coated with the sauce. Add the cooking liquid a little at a time if needed to loosen up the sauce. Serve immediately.
Nutrition
Calories: 835kcal | Carbohydrates: 56g | Protein: 40g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1109mg | Potassium: 427mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1448IU | Vitamin C: 1mg | Calcium: 435mg | Iron: 2mg