Pasta night. w sauce

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, cut into bite‑size strips)
• 12 ounces Fettuccine Pasta (dry weight)
• 1 cup Heavy Cream (full‑fat for best richness)
• 3 tablespoons Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced)
• 1 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Boil the Pasta

   Fill a large pot with water, add 1 tsp salt, and bring to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 10‑11 minutes.

   Time: PT12M

   Temperature: 212°F

2. Cook the Chicken

   While the pasta cooks, heat olive oil in a skillet over medium‑high heat. Season chicken strips with salt and pepper, then add to the skillet. Sauté 5‑6 minutes, turning once, until golden and cooked through. Transfer to a plate and set aside.

   Time: PT7M

   Temperature: medium-high

3. Make the Alfredo Sauce

   Reduce heat to medium. Add butter to the same skillet; once melted, stir in minced garlic and cook 30 seconds until fragrant. Pour in heavy cream, whisk, and bring to a gentle simmer for 3‑4 minutes. Stir in grated Parmesan until melted and the sauce thickens.

   Time: PT6M

   Temperature: medium

4. Combine Everything

   Add the cooked chicken back to the skillet, then toss in the drained fettuccine. Mix until the pasta is evenly coated with sauce. Adjust seasoning with extra salt or pepper if needed.

   Time: PT5M

5. Serve

   Plate the Chicken Alfredo, garnish with chopped parsley and a sprinkle of extra Parmesan. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

2g