One Pan Chicken Fettuccine Alfredo
A creamy and delicious plate of fettuccine enveloped in rich Alfredo sauce with tender chicken, perfect for cozy family dinners.
Equipment
- large skillet
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 2 cups cooked chicken, diced Use rotisserie chicken for quicker prep.
- 2 cups heavy cream Substitute with half-and-half for a lighter version.
- 1 cup Parmesan cheese, grated Freshly grated parmesan works best.
- 2 cloves garlic, minced Adjust to taste.
- 2 tablespoons olive oil
- to taste Salt and pepper Season to your preference.
- as needed Parsley for garnish Fresh parsley enhances flavor and appearance.
Instructions
Cooking Steps
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about a minute until fragrant, being careful not to burn it.
- Add the fettuccine pasta to the skillet, along with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer.
- Cook the pasta for about 10-12 minutes until al dente.
- Pour in the heavy cream and stir to combine, letting it simmer gently for another 3-5 minutes.
- Toss in the cooked chicken and grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens.
- Season with salt and pepper to taste and garnish with fresh parsley before serving.
Notes
For a vegetarian version, substitute chicken with sautéed vegetables. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1plateCalories: 650kcal
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