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Creamy, rich Parmesan sauce clings to tender fettuccine pasta, tossed with perfectly seared chicken breast. A truly decadent and satisfying classic that comes together in under 30 minutes for an easy weeknight dinner.
Cook the Pasta
Sear the Chicken
Build the Alfredo Sauce
Creamy, rich Parmesan sauce clings to tender fettuccine pasta, tossed with perfectly seared chicken breast. A truly decadent and satisfying classic that comes together in under 30 minutes for an easy weeknight dinner.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 1133.97 calories per serving with 71.13g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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Combine and Finish
Garnish and Serve
Omit the chicken and sauté 1 lb of sliced cremini mushrooms and a handful of fresh spinach in its place.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick.
Substitute the chicken with 1.5 lbs of peeled and deveined shrimp. Sauté for 2-3 minutes until pink and opaque.
For a less rich sauce, you can substitute half of the heavy cream with whole milk or half-and-half. Note that the sauce will be thinner and less creamy.
The chicken breast and Parmesan cheese provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Parmesan cheese is a good source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper nerve and muscle function.
The fettuccine pasta offers complex carbohydrates that your body uses as its primary fuel source, providing sustained energy.
A single serving of this recipe contains approximately 1350-1450 calories. It is a rich and indulgent dish, primarily due to the heavy cream, butter, cheese, and pasta.
This dish is high in calories, saturated fat, and sodium, so it's best considered an occasional treat rather than a regular healthy meal. However, it does provide a significant amount of protein from the chicken and calcium from the cheese.
A grainy sauce is usually caused by one of two things: using pre-shredded cheese, which has anti-caking agents, or overheating the sauce after adding the cheese. Always use a block of Parmesan and grate it yourself, and keep the heat on low when melting it into the cream.
Absolutely. While fettuccine is classic, this sauce works well with other long, flat pastas like linguine or pappardelle. You can also use tube-shaped pasta like penne or rigatoni, which will catch the sauce nicely.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat. Add a splash of milk or cream to loosen the sauce, as it will thicken considerably when cold.
Alfredo sauce is best served immediately as it can separate and become greasy upon reheating. If you need to prep ahead, you can cook the chicken and pasta in advance, but it's highly recommended to make the sauce just before serving.
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