Creamy Garlic Chicken Alfredo

Ingredients

• 2 teaspoons Salt (for pasta water)
• 1 pound Boneless Skinless Chicken Breast (sliced horizontally to thin cutlets)
• 9 cloves Garlic (large, minced)
• 1/2 cup Unsalted Butter (113 g, divided (1 tbsp for chicken, rest for sauce))
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 cups Heavy Cream (480 ml, full‑fat)
• 90 grams Parmesan Cheese (freshly grated, about 1 cup)
• 1 teaspoon Black Pepper (freshly cracked)
• 1 pound Fettuccine Pasta (dry, any brand)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add 2 teaspoons of salt, and bring to a rolling boil over medium‑high heat.

   Time: PT10M

   Temperature: medium high

2. Prepare Chicken and Garlic

   Slice the chicken breasts horizontally to create thin cutlets. Season both sides with 3/4 teaspoon salt and 3/4 teaspoon cracked black pepper. Peel and mince 9 large garlic cloves.

   Time: PT10M

3. Cook First Batch of Chicken

   Heat 1 tablespoon butter and 2 tablespoons olive oil in the skillet over medium‑high heat. Add half of the chicken cutlets, cooking until golden brown on each side, about 3‑4 minutes per side, until internal temperature reaches 165°F.

   Time: PT7M

   Temperature: medium high

4. Cook Second Batch of Chicken

   Repeat the process with the remaining chicken cutlets, ensuring each piece is golden and fully cooked.

   Time: PT7M

   Temperature: medium high

5. Cook Pasta

   Add 1 pound fettuccine to the boiling water. Stir occasionally to prevent sticking and cook until al dente, about 10‑12 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.

   Time: PT12M

   Temperature: medium high

6. Make the Creamy Garlic Alfredo Sauce

   Wipe the skillet clean, leaving a thin layer of browned bits. Melt 1/2 cup (113 g) butter over medium heat, then stir in the minced garlic and sauté for 30 seconds. Add 2 cups heavy cream, bring to a gentle simmer, and cook 5 minutes, stirring frequently. Gradually whisk in the grated Parmesan until fully melted. Season with 1/2 teaspoon salt and 1/2 teaspoon cracked black pepper. Continue to simmer on low until the sauce thickens, about 5 minutes.

   Time: PT10M

   Temperature: medium

7. Combine Pasta, Sauce, and Chicken

   Add the drained fettuccine to the sauce, tossing to coat. If the sauce looks too thick, thin it with a splash of the reserved pasta water. Slice the cooked chicken into strips and fold into the pasta. Toss everything together for 1‑2 minutes until hot.

   Time: PT3M

8. Garnish and Serve

   Plate the chicken alfredo, sprinkle with chopped fresh parsley, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g