Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and your favorite spices.
- Heat olive oil in a skillet over medium heat and grill the chicken for about 6-7 minutes on each side until fully cooked, then let rest.
- Boil salted water in a large pot and cook the fettuccine pasta according to package instructions until al dente. Meanwhile, in another saucepan, simmer minced garlic for 1-2 minutes, then stir in the heavy cream and grated Parmesan cheese until creamy.
- Slice the grilled chicken and combine it with the cooked pasta and alfredo sauce, mixing well. Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a healthier alternative, swap heavy cream with Greek yogurt or a low-calorie cream option.
- Try adding vegetables like spinach or sun-dried tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling and Boiling
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 plate
- Calories: 680 Kcal
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 150 mg