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780 cal52g protein58g carbs38g fat620mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Chicken Alfredo
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Creamy30 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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chicken breastcut into 1-inch pieces1.5 lb
fettuccine pasta1 lb
butter6 tbsp
heavy cream1.5 cups
parmesan cheesefreshly grated1.5 cups
garlicminced3 cloves
salt1 tsp
black pepper0.5 tsp
fresh parsleyGarnishchopped2 tbsp
Cook it to
Chicken165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8 minutes. Reserve 1 cup pasta water, then drain and set aside.
2While pasta cooks, heat 2 tbsp butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook 6–7 minutes, stirring occasionally, until cooked through. Transfer to a plate.
3In the same skillet, melt remaining 4 tbsp butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
4Pour in heavy cream and stir constantly for 2 minutes. Reduce heat to medium-low.
5Gradually whisk in Parmesan cheese until fully melted and smooth, about 3 minutes. If the sauce feels too thick, add reserved pasta water 2 tbsp at a time.
6Return cooked chicken to the skillet. Add drained pasta and toss gently until everything is coated in sauce.
7Season to taste with salt and pepper. Divide among bowls, garnish with fresh parsley, and serve immediately.