Description
A creamy pasta dish featuring tender chicken in a rich garlic Parmesan and mozzarella Alfredo sauce, perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook fettuccine according to package instructions; drain and set aside.
- In a skillet, melt butter over medium heat and sauté garlic until fragrant.
- Add chicken slices to the skillet, season with salt and pepper, and cook until browned and cooked through.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan and mozzarella cheeses until melted and creamy.
- Add the cooked fettuccine to the sauce and toss to coat.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half. Ensure chicken is fully cooked to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g